Potato Fritters: turning the humble spud into a star

Potato Fritters: turning the humble spud into a star
Crispy potato fritters

Oh, the humble potato! I grew up in Germany, so you are probably not surprised to learn that I have eaten a good amount of spuds in my time. My mum used to make potato fritters for us – stacks of them were polished off by our hungry mouths.

I have now given this childhood favourite a plant based twist and hope you enjoy this variation of the fritters as much as I do. Why not have a look at my YouTube video to see how they are done? And don’t forget to check out the plant based aioli recipe that will feature on the blog soon. It goes so well with these potato cakes. Happy, healthy eating x

Potato Fritters

Gluten free & plant based, these are full of fibre and nutrition. Ideal as a snack, lunch or as a base for a more substantial meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: German
Keyword: fibre
Servings: 8 fritters


  • 1 medium potato about 150g
  • 2 medium sweet potatoes, peeled about 300g
  • 2 tsp salt
  • 15 g chia seeds
  • 100 ml water
  • 50 g gluten free flour e.g. buckwheat
  • 1 small onion diced
  • 2 handfuls shredded kale
  • a little vegetable oil for frying


  • Grate the potatoes into a bowl and sprinkle with the salt.  Mix together and leave to sit for 10 minutes
  • In a small bowl soak the chia seeds in the water for 5-10 minutes until nice and gloopy.
  • Begin by squeezing the water out of the grated potatoes – do this by the handful and put the squeezed grated potatoes in a bowl.
  • Add the soaked chia seeds, flour, onion and shredded kale and stir to combine.
  • Now continue mixing with your hands until you form a dough before dividing the dough into fritters.
  • Heat the oil in a pan to a medium heat and fry the fritters in batches until golden on each side.


For extra crunch simply finish these off by baking them for 10 minutes on a baking sheet in a hot oven (180-200 degrees C; fan).
Add herbs and spices to vary the flavour: dill, chives or coriander go very well as do warming curry spices like cumin.

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