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Gluten-Free vegan carrot & spinach fritters

If you are looking for some brunch inspiration, these gluten-free vegan carrot and spinach fritters are so good! They also have freshly grated ginger which ads some heat to the overall digestive quality of the dish and supports agni (digestive fire). I also used oregano, another warming spice which has a pungent taste and suits Vata & Kapha dosha.

They are so easy to make and very quick. You can serve with a side salad (I choose fresh cilantro and cherry tomatoes) or a delicious dip.

This made 8 fritters, although I made them quite thin.

140 grams millet flour
1/2 mug of almond milk
Small piece of freshly grated ginger
Handful of spinach diced
1 large carrot (grated and soaked of the water)
15 grams of Oregano (about 1 big kitchen teaspoon)
1 tbs Baking powder
1tbs olive oil plus the amount you will use for the cooking.


  1. In a bowl, add the millet flour, the baking powder and the oil and stir slightly.
  2. Add the spinach and the carrot and stir.
  3. Add the milk and stir it all together.
  4. Then add the spices.
  5. Heat olive oil (any oil you use) in a frying pan.
  6. Using a basic tbsp, take one tbs of the mix and add it to the pan, and press lightly on it so it spreads slightly. This will help it cook well.
  7. Using a slotted turner or a big serving spoon turn them on the other side.
  8. They take very quickly to cook.
  9. Add each one on a plate but use a paper towel or cotton cloth to drain the oil, so they are not too oily.

Enjoy 🙂