“Delightful Vegan Persian Herb Fritters – Khoresht-e Sabzi”

Allergens

None

Ingredients

• Fresh parsley (1 cup)
• Fresh cilantro (1 cup)
• Scallions (4, chopped)
• Vegetable oil (2 tbsp)
• Onion (1 medium, finely chopped)
• Garlic (3 cloves, minced)
• Tomato paste (2 tbsp)
• Soy sauce (2 tbsp)
• Lemon juice (1 tbsp)
• Ground turmeric (1 tsp)
• Ground black pepper (1/2 tsp)
• Salt (to taste)
• Breadcrumbs (1 cup)
• Vegan egg substitute (2 tbsp)

Instructions

1. In a large bowl, mix together the parsley, cilantro, and scallions. Set aside.
2. In a separate pan, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 3 4 minutes.
3. Add the garlic, tomato paste, soy sauce, lemon juice, turmeric, black pepper, and salt to taste. Cook for another 2 minutes, stirring occasionally.
4. Remove from heat and allow to cool slightly. Pour the mixture over the herbs and mix well.
5. In a separate bowl, combine the breadcrumbs and vegan egg substitute. Mix until fully combined.
6. Gradually add the breadcrumb mixture to the herb mixture, stirring gently until a dough like consistency is achieved.
7. Form small patties from the mixture and place them on a parchment lined baking sheet.
8. Bake at 350°F (180°C) for 20 25 minutes, or until golden brown and crispy. Serve warm.

Chef’s Insight

This dish highlights the versatility of Persian cuisine, showcasing the vibrant flavors of Iran while remaining accessible to vegan diets.

Notes

For a spicy kick, add red pepper flakes to the onion mixture before cooking.