Vegetarian Lettuce Fritters

These Vegetarian Lettuce Fritters are based on a recipe my mother used to make from an old Iraqi? cookbook. I have not been able to find this recipe online at all, so I had to make it up myself. Pretty simple really. Lettuce, onions, eggs and whatever spices you like, with just enough flour to bind together. Cook as you would normal veggie fritters. Great on their own or as vegetarian burgers. Serve with your favourite sauce or may I suggest a homemade Hommus , Baba Ganoush or Aioli!!

These are also great at using up that awful Iceberg lettuce!!


Lettuce Rissoles


  • 1 whole Iceberg Lettuce, outer leaves and stalk removed
  • 2 Brown Onions
  • 4 Eggs
  • 2 teaspoons onion Powder
  • 1 teaspoon Sweet Paprika powder
  • 1 teaspoon Smoky Paprika powder
  • 1 teaspoon Tumeric powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Salt
  • 1/2 teasppon White Pepper
  • 1/4-1/2 teaspoon Chilli Powder
  • 1 Cup Plain Flour


  1. Peel the onions, cut the ends off and cut into quarters.
  2. Cut the lettuce intowedges small enough to fit down the nozzle of your food processor.
  3. In a food processor, using the fine slice attachment, shred all the onion and lettuce. Place in a large bowl.
  4. Add all spices to the lettuce, salt, papper etc...
  5. Add the eggs to the centre well of the lettuce and stir until eggs and spices are fully combined.
  6. Stir through the Plain flour, 1/2 Cup at a time until fully combined and no flour pockets remain.
  7. Refrigerate until ready to use. If longer than an hour away, place a tea towel on top of bowl to prevent condensation which may make the mixture too runny.
  8. Heat a large non-stick frying pan to medium heat (or stainless but you will need to be more careful with sticking and use more oil). Using 1/2 a tablespoon of Coconut Oil, Ghee or whatever oil you normally use, heat oil until hot and a fleck of water causes oil to spit, each rissole will be roughly 2 heaped Tablespoons of mixture. Cook 4 mins per side or until golden brown, you will be able to fit 4-5 per pan and make approximately 3 batches.
  9. Place in oven on wire rack @ 100 degrees Celsius to keep warm as the batches finish cooking.
  10. Serve with tomato sauce, relish or chili sauce.

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