Potato, carrot and red pepper fritters with tofu sour cream

These delicious fritters make a comforting meal together with your favorite bread and a big bowl of green salad.

Ingredients (serves 4)

- 4 medium size potatoes, peeled and grated

- 1 large carrot, peeled and grated

- 1 red pepper, finely chopped

- 1/2 red onion (white is fine), finely chopped

- 2 garlic cloves, minced

- 3 Tablespoons flour

- 2 Tablespoons flaxseed + 6 Tablespoons water

- 1 Tablespoon garlic powder

- 1 Tablespoon onion powder

- 1 teaspoon red pepper flakes (optional, or use to garnish)

- a handful fresh parsley, chopped

- sea salt and pepper, to taste

- oil for frying

Tofu sour cream

- 350g soft tofu (silken)

- 2 Tablespoons freshly squeezed lemon juice

- 1 Tablespoon apple cider vinegar

- 1 Tablespoon garlic powder

- 1 teaspoon onion powder

- sea salt and pepper, to taste

Prepare the tofu sour cream by blending the tofu and the remaining ingredients in a food processor. Taste and adjust the seasonings.

In a small bowl, combine the flaxseed with the water and allow to sit for 3 minutes until water is absorbed. Squeeze as much water out as you can from the potatoes, then add to a large bowl with the remaining ingredients and toss to combine. In a non stick frying pan heat a little bit of oil (just enough to cover the base of the pan, adding more later, as needed). Form the patties with your hands (they will be quite soft and seem to fall apart easily but once in the pan they will hold together) and fry them a few minutes on each side until nicely browned. Serve with the tofu sour cream, a green salad and bread and enjoy!