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    Home » Recipes » Light Meals

    Published: Mar 19, 2020 · Modified: Feb 7, 2023 by Mariska Ramondino · This post may contain affiliate links

    Savory Veggie Cakes with Leek

    Jump to Recipe Print Recipe

    With just 4 ingredients and some seasoning, you'll get delicious savory vegan veggie cakes or vegetable fritters that are full of flavor with sweet and tender leeks.

    They're also gluten-free and incredibly easy to make. 

    Veggie cakes stacked on top of each other on a plate.

    I love leeks, especially when tenderized in olive oil and adequately seasoned.

    They become deliciously sweet but still maintain that mild-onion-like taste that goes so well with these veggie fritters.

    And although usually a great addition to flavor soups and many entrees, here they are the star of the dish.

    Jump to:
    • Why you'll love this recipe
    • Ingredients, notes, substitutions
    • How to make these delicious fritters
    • How to serve these savory veggie cakes
    • Storage
    • Recommended
    • 📖 Recipe

    Why you'll love this recipe

    • These crispy fritters are great for lunches, a side dish for dinner, meal prep, or breakfast.
    • They are even a great appetizer.
    • They are super easy to make with only a few ingredients.
    • Leeks add a wonderfully sweet, mild-onion-like taste.
    • And they pair well together with a simple seasoning blend that includes curry or turmeric powder.
    • It's such an easy and adaptable recipe.

    Ingredients, notes, substitutions

    Chickpea flour, leeks, water, salt, pepper, curry powder, and olive oil displayed on a table.

    LEEKS: They add a lovely sweet, mild onion flavor. Great alternatives are green onions or scallions. Although a bit stronger in flavor than leeks, they still work great in this recipe.

    For a sharper taste: Try combining leeks with scallions.

    OLIVE OIL: You don't need much oil here, just enough to make the vegan fritters beautifully golden brown.

    CHICKPEA FLOUR: I have made these veggie cakes before with (gluten-free) all-purpose flour, but garbanzo bean flour brings the best out of tender leeks and adds a more savory element.

    Note: It's a more filling flour creating softer cakes, nicely contrasting the crispy brown edges of these delicious vegetable fritters.

    SEASONING: I'm keeping it simple with a little bit of salt, black pepper, and curry powder.

    Note on seasoning: Don't have curry powder on hand, then add some turmeric powder. Or make it a tad spicier, if preferred, with ½ teaspoon cayenne pepper or red pepper flakes.

    WATER: use water at room temperature instead of cold, as cold water immediately creates lumps when mixed with the flour.

    How to make these delicious fritters

    • Clean and chop the leeks, then set them aside.
    Chopped leek on a cutting board next to a large kitchen knife.
    • In a large bowl, mix flour with water added in increments until smooth and all flour lumps are gone.
    Someone adding water to flour in a stainless steel bowl.
    Someone stirring a wooden spoon in a batter.
    • Stir in seasoning until well combined. Set aside.
    • Note: this isn't a thick batter.
    Seasoning in a batter to make veggie cakes.
    A wooden spoon resting in a seasoned batter.
    • In a large non-stick skillet, coat the bottom with half the oil and heat until shimmering.
    • Add the leeks. Cook and stir for 5 minutes or until tender.
    • Then transfer the leeks into the reserved batter and stir until well combined.
    Cooked chopped leek in a large skillet.
    A wooden spoon resting in a batter with cooked leek.
    • In the same large pan, over medium-high heat, place batter (¼ cup measure per fritter) on hot oil.
    • Flatten with your fingers to form patties.
    • Cook for 4-5 minutes or until firm and brown at the bottom, then gently flip and continue to cook on the other side for 4-5 minutes or until crispy brown.
    • Repeat with the remaining batter until done.
    Batter of vegetable fritters sizzling in a pan.
    Crispy brown vegetables cakes in a pan.

    How to serve these savory veggie cakes

    • They are the perfect snack whether at home or on-the-go
    • Enjoy them for breakfast. Or better yet, pair them with large eggs scrambled or fried (if not vegan).
    • They make a great appetizer for parties. Make them smaller and pair them with a cilantro chimichurri sauce or serve as part of a charcuterie board to complete a buffet-style dinner.
    • Turn them into a full meal. These veggie cakes contain healthy plant-based proteins due to the chickpea flour and taste good with other vegetable side dishes.

    Here are a few pairing suggestions:

    • Nourishing Mango-Avocado Salad
    • Avocado Quinoa Salad with Creamy Lemon Dressing
    • Sweet Kale Apple Salad with Creamy Avocado Pesto
    • How to Make the Creamiest Healthy Mashed Cauliflower
    • They also go well with a simple root vegetable side dish with feta cheese;
    • Or cooked and lightly salted brown rice topped with some extra-virgin olive oil;
    • O enjoy these veggie cakes with a hearty soup.
    A stack of crispy leek veggie cakes served on a plate with a pesto sauce on the side.

    Storage

    • They last in the fridge for up to one week in an airtight container.
    • You can stack them. No need for layers of parchment paper.
    • Reheat on a warm cooking surface on the stove for a few minutes with a bit of oil. Or drop them in the microwave for a few seconds.

    Recommended

    • Edamame Plantain Veggie Rice Bowl
    • Healthy Plantain Breakfast
    • Cilantro parsley chimichurri
    • Polenta Pizza Italian Style (with alternative topping ideas)

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    Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!


    📖 Recipe

    A stack of crispy leek veggie cakes served on a plate with a pesto sauce on the side.

    Savory Vegetable Cakes with leek

    Mariska Ramondino
    Savory and crispy veggie cakes with sauteed leeks, chickpea flour, and a touch of curry powder—gluten-free and vegan-friendly!
    4.75 from 4 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Light Meals
    Cuisine International

    Equipment

    • 1 large non-stick frying pan or skillet
    Servings 10 fritters

    Ingredients
     

    To Make the Vegetable Fritters

    • 1 pound leeks, thoroughly cleaned and chopped about 500 grams
    • 1 ½ cups garbanzo bean flour (a.k.a chickpea flour), plus one tablespoon separated 185 grams + 8 grams
    • 1 ⅓ cups water at room-temperature 325 ml
    • 1 teaspoon salt
    • 1 teaspoon black pepper or 15 half turns with the pepper mill
    • 1 teaspoon curry powder or turmeric powder
    • 4 tablespoons olive oil divided
    • More salt and Pepper to taste

    Instructions

    • Trim off and discard the root ends and any dried or browned parts of the leek greens. Cut the leeks lengthwise in half and then slice them crosswise into bite-sized pieces; set aside.
      Chopped leek on a cutting board next to a large kitchen knife.
    • In a separate bowl, mix the flour with water. It's best to use a whisk to dissolve any small lumps of flour.
      Someone adding water to flour in a stainless steel bowl.
    • Stir in the salt, black pepper, curry, or turmeric powder.
      A spoon mixing seasoning in a batter.
    • Ensure the seasoning is well combined with the batter; set aside.
      A wooden spoon resting in a seasoned batter.
    • Coat the bottom of a large skillet with two tablespoons of olive oil and heat over medium heat. Stir in the leeks—cook and stir for 5 minutes, or until tender—season to taste with salt and pepper.
      Cooked chopped leek in a large skillet.
    • Transfer the sauteed leeks into the reserved batter and stir until everything is well combined.
      A wooden spoon stirring chopped leek in a batter in a bowl.
    • Add one tablespoon of chickpea flour to the mix to thicken the batter.
      A wooden spoon resting in a batter with cooked leek.
    • Coat the same skillet over medium heat with one to two tablespoons of olive oil—either swirl the pan or use a spatula to divide the oil to coat the bottom of the pan.
    • When olive oil is shimmering, drop ¼ cup of the veggie cake batter at a time and flatten slightly with the backside of a spoon to form a pattie. Leave enough space in between the veggie cake patties, and try not to crowd the pan.
      Batter of vegetable fritters sizzling in a pan.
    • Cook first for 3 to 5 minutes on one side. Ensure that they have a solid bottom and are sufficiently browned on one side before you turn them around.
      Batter of vegetable fritters sizzling in a pan.
    • Then cook for another 3 to 5 minutes on the other side until golden brown with a crispy exterior. Transfer the veggie cakes to a plate.
      Crispy brown vegetables cakes in a pan.
    • Repeat until all batter has been used—only add more oil if needed. Enjoy!
      Veggie cakes stacked on top of each other on a plate.

    Notes

    NOTE: If you have any leftovers the next day, then these vegetable cakes will tease you in the morning when opening the fridge. Reheat them in the pan or microwave for a few seconds to make a quick breakfast. Or better yet, pair them with scrambled eggs or a fried egg (if not vegan).
    FLOUR: you can replace the garbanzo bean flour with regular (gluten-free) all-purpose flour.
     

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    Nutrition (% Daily value)

    Serving: 1veggie cakeCalories: 143kcal (7%)Carbohydrates: 14g (5%)Protein: 5g (10%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gSodium: 216mg (9%)Potassium: 227mg (6%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 671IU (13%)Vitamin C: 5mg (6%)Calcium: 31mg (3%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Keywords : gluten free veggie cakes, vegan veggie cakes, vegetable fritters healthy, veggie cakes recipes
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