Rosemary Leek Fritters with Arugula Salad & Apple Miso Mayo

Rosemary Leek Fritters

with Arugula Salad & Apple Miso Mayo

GET RECIPES DELIVERED
dinner

Winter Recipes Seasonal Menu Comfort Foods Nut-Free Gluten-Free Dinner American Root Vegetables Leafy Greens
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
500
FAT
22g
CARBOHYDRATES
68g
PROTEIN
13g

MAIN INGREDIENTS

  1. 2 oz sliced leeks
  2. 1 apple
  3. 3 cloves garlic
  4. ¼ oz fresh rosemary
  5. 1 lemon
  6. 2 oz baby arugula
  7. 4 oz shredded carrot
  8. ¾ cup garbanzo bean flour
  9. 2 tbsp rice flour
  10. ¼ cup Follow Your Heart Soy-Free Vegenaise
  11. 2 tsp white miso paste
  12. 2 tsp Sriracha
  13. 1 tbsp olive oil*
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Box grater

INSTRUCTIONS

1
Prepare produce
Thinly slice just half the apple. Peel and grate or mince the garlic. Pick the rosemary leaves from their stems and finely mince the leaves. In a large bowl, combine the just the sliced apple, arugula, and just half the shredded carrot.
2
Sauté the leeks
Place a large nonstick skillet over medium high heat with 1 tbsp olive oil. Once the oil is hot, add just half the grated garlic, remaining shredded carrot, leeks and a pinch of salt and pepper. Cook until the leeks begin to brown, about 5 to 6 minutes. Add the minced rosemary and cook until fragrant, about 1 to 2 minutes.
3
Make the batter
In a large bowl, combine the garbanzo bean flour, rice flour, and ¾ cup water. Whisk until smooth. Add the sauteed leeks and carrots and mix to coat evenly with the batter.
4
Crisp the fritters
Return the skillet to medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use a ¼ measuring cup to scoop 6 portions of the batter into the skillet. Using a spatula, press to flatten the fritters and fry until crispy, about 3 to 4 minutes per side. Transfer the rosemary leek fritters to a paper-towel-lined plate and season with salt.
5
Make the apple miso mayo
Halve the lemon. In a medium bowl, combine the remaining garlic, just 2 tsp lemon juice, Vegenaise, white miso paste, and as much of the Sriracha as you’d like and mix until smooth. Grate the remaining apple on the largest side of a box grater. Mix the grated apple into the miso mayo and season to taste with salt.
6
Serve
Squeeze the remaining lemon over the arugula salad and add a pinch of salt. Divide the arugula salad between plates. Top with rosemary leek fritters and serve with apple miso mayo for dipping.