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A stack of crispy leek veggie cakes served on a plate with a pesto sauce on the side.
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4.86 from 7 votes

Savory Vegetable Cakes with leek

Savory and crispy veggie cakes with sauteed leeks, chickpea flour, and a touch of curry powder—gluten-free and vegan-friendly!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Light Meals
Cuisine: International
Servings: 10 fritters
Calories: 143kcal
Author: Mariska Ramondino

Equipment

  • 1 large non-stick frying pan or skillet

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
  • ⅛ teaspoon black pepper
  • 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.
 

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 216mg | Potassium: 227mg | Fiber: 3g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg