These days, the Jewish holiday ‘Shavuot’ is considered a holiday painted white and filled with dairy products, but in the past they used to give a place of honor to the land’s grains.

After all, there’s a reason the holiday is also called ‘Festival of Reaping’ and ‘Day of the First Fruits’…

So with all due respect to pies, quiches, creamy dishes and cheesecakes, I decided to dedicate my holiday post to those that became secondary stars over the years – the vegetables and the crops of the land, and to make a quick and healthy dish with them – the kind that even your vegan guests will be able to enjoy on this holiday.

The story that stands behind these fritters is pretty simple.

A few years ago I decided that it’s time to change our menu at home a bit, which was based mainly on different fresh salads {from my raw-food days}, and I looked for a recipe for easy-to-make and healthy patties or fritters that can be prepared in advance, stored in the fridge and can serve as snacks between meals without feeling guilty.

I searched and searched but couldn’t find a recipe that met my wishes – either they had a lot of flour, or cheeses or they were fried – and for me, that really wasn’t an option.

So I decided to experiment in the kitchen and make up a fritter that will meet all of my desires.

The kind that’s easy to make, baked and healthy – and if possible, vegan.

{I’m not vegan, I’m not even vegetarian, but I try to eat in a balanced way and not to exaggerate when it comes to meat and dairy products, like industrialized societies tend to do in recent years}.

I finally came up with it – the perfect fritter: a little crispy on the outside, soft inside and with a sweet rural appearance.

I won’t bore you with words, because in this post you won’t just find the secret recipe for my fritters, but you’ll also find the most delicious vegan sandwich you could make with them – they are just perfect for a ‘Shavuot’ picnic!

And no less important – there’s a video that demonstrates how easily and quickly you can make an amazing mint-pesto spread

◄◄ Vegan fritters – beets and sweet potatoes ►►

Preparation time – 10 minutes with a food processor.

Baking time – 15 minutes.

Quantity – 36 fritters.

Ingredients –

• 2 large beets, peeled and cut in chunks.
• 2 large sweet potatoes, peeled and cut in chunks.
• Half a bunch of mixed herbs {mint, parsley, cilantro}.
• 3 heaping tablespoons of chickpea flour.
• ¾ cup of raw tahini.
• Salt and pepper according to taste.

Instructions –

1. Preheat the oven to 200 degrees Celsius on turbo.

2. Using the food processor’s wide disc grater {or by hand with a grater}, grate the beets and sweet potatoes together and transfer them to a large bowl.

3. Finely chop the herbs, add them to the bowl and mix.

4. Add the tahini, season with salt and pepper, stir the mixture and taste – correct seasoning if necessary.

5. Add the chickpea flour and mix well, preferably with your hands.

6. Place a baking sheet on the oven’s pan and create small patties with your hands {there’s no need to grease the baking sheet}.

7. Lower the temperature to 180 degrees and put it in the oven for 15 minutes, or until the outside starts turning brown.

8. Cool the fritters at room temperature.

*I like doing 3 rounds, so each tray {with 12 fritters in the pan I have} gets heated from the top of the oven.

**I recommend waiting for them to cool down before eating them, because they fall apart easily when they come out of the oven.

***They can be stored up to a week in an airtight container in the fridge.

◄◄ A particularly hearty vegan sandwich ►►

Preparation time – 3 minutes.

Quantity – 1 sandwich.

Ingredients –

• 2 slices of sourdough bread {I bought bread with sundried tomatoes and olives and it was amazing}.
• 3 of the beets and sweet potatoes vegan fritters.
• 2-3 tomato slices.
• Lettuce.
• 2-3 onion rings.
• Some sprouts.
• Home-made pesto-mint spread.

For the pesto-mint spread –

• 1 cup of mint leaves, washed.
• 3 garlic cloves, peeled.
• 2 tablespoons of roasted pine nuts.
• ¼ cup of olive oil.
• Salt and pepper for seasoning.

Instructions –

For the pesto :

Put all of the ingredients in a food processor and blend until you get an even texture.

For the sandwich :

1. Spread a generous amount of the pesto-mint spread on each slice.

2. On one of the slices, arrange layers of fritters, lettuce, tomatoes, onions and sprouts.

3. Close the sandwich with the other slice, press down with the palm of your hand, cut in half – and eat!

Bon Appetit!

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Did you try making it? Take a picture and upload it on Instagram with the hashtag #hedonistit

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