Crispy Baked Pasta Fritters with Fresh Salad

Crispy Baked Pasta Fritters with Fresh Salad

Leftover pasta gets a whole new life in these crispy baked pasta fritters — golden on the outside, tender inside, and totally plant-based. Tossed with onions and spices, they’re oven-baked or lightly pan-fried until crisp, then served with a refreshing green salad to balance the richness. A satisfying and resourceful way to turn yesterday’s dinner into today’s crave-worthy lunch.

Ingredients - For the fritters

2 cups (320 g.) cooked pasta (spaghetti or linguine work well)

½ small red onion, finely chopped

2 tbsp. (16 g.) ground flaxseed + 5 tbsp. (75 ml.) water (flax “egg”)

¼ cup (30 g.) chickpea flour or all-purpose flour

½ tsp. (2 g.) garlic powder

½ tsp. (2 g.) paprika

¼ tsp. (1 g.) sea salt

1 tbsp. (15 ml.) olive oil (optional, for pan-frying)

For the Salad

2 cups (80 g.) chopped romaine or butter lettuce

½ cup (90 g.) cherry tomatoes or sliced tomato

¼ cup (30 g.) cucumber, thinly sliced

1 tbsp. (15 ml.) extra virgin olive oil

1 tbsp. (15 ml.) lemon juice

Pinch of sea salt and black pepper

Directions

1. Preheat the oven to 375°F (190°C) or heat a skillet over medium heat if pan-frying.

2. In a small bowl, mix the flaxseed and water and let sit for 5 minutes to gel.

3. In a large bowl, combine the pasta, chopped onion, flax “egg,” flour, garlic powder, paprika, and salt. Mix well until evenly coated.

4. Use your hands or a spoon to form small patties (about ¼ cup each).

5. To bake, place patties on a parchment-lined baking sheet and bake for 20 to 25 minutes, flipping halfway, until golden and crispy.

6. Or, to pan-fry, heat olive oil in a skillet and cook patties for 3 to 4 minutes per side until crisp.

7. While the fritters cook, toss the salad greens, tomatoes, and cucumber with olive oil, lemon juice, salt, and pepper.

8. Serve the fritters hot alongside the salad.

Make It Yours

• Add chopped herbs or nutritional yeast to the batter for extra flavor.

• Use leftover rice or quinoa in place of pasta for a grain-based version.

• Swap romaine for baby spinach or arugula in the salad.

Spice It Up

• Add red chili flakes or diced jalapeño to the pasta mix.

• Use a spiced tahini sauce or harissa vinaigrette over the salad.

Pairs Well With

• Vegan aioli or marinara dipping sauce

• Roasted sweet potatoes or steamed green beans

• Sparkling lemon water or kombucha

Vegan Aioli (Garlic Lemon Sauce)

A smooth, emulsified garlic sauce that adds richness and contrast to crispy baked pasta fritters and fresh salad.

Makes About ¾ cup | Prep Time: 10 minutes | Cook Time: none

Ingredients

½ cup (120 mL) unsweetened soy milk

1 cup (240 mL) light avocado oil

2–3 cloves garlic, finely grated

2 tbsp. (30 mL) fresh lemon juice

1 tsp. (5 g) Dijon mustard

½ tsp. (3 g) fine sea salt

¼ tsp. (1 g) white or black pepper

Directions

1. Add the soy milk and garlic to a tall blender cup or jar.

2. Pour the oil directly on top and allow it to sit undisturbed for 10 seconds.

3. Place an immersion blender at the bottom of the cup and blend without moving for 10–15 seconds, until the mixture thickens.

4. Slowly lift the blender to fully emulsify.

5. Add the lemon juice, Dijon, salt, and pepper.

6. Blend briefly until smooth.

7. Taste and adjust seasoning as needed.

8. Refrigerate for at least 15 minutes before serving.

Make It Yours

• Roasted Garlic: Use 2 roasted garlic cloves in place of raw.

• Lemon-Herb: Stir in 1–2 tbsp (5–10 g) finely chopped parsley, dill, or chives.

• Smoky: Add ¼ tsp (0.5 g) smoked paprika.

• Peppery: Increase black pepper to ½ tsp (2 g).

Pairs Well With

• Crispy baked pasta fritters

• Roasted potatoes or vegetables

• Grain bowls and wraps

• Fresh green salads (thin with 1–2 tsp water or lemon juice if using as a drizzle)

Tofu Aioli (Light & Protein-Rich Garlic Sauce)

A smooth, lighter aioli with a clean finish that pairs especially well with fresh salads and baked fritters.

Makes About ¾ cup | Prep Time: 10 minutes | Cook Time: none

Ingredients

8 oz (225 g) silken tofu, drained

2 cloves garlic, grated

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) olive oil

1 tsp (5 g) Dijon mustard

½ tsp (3 g) fine sea salt

¼ tsp (1 g) white or black pepper

Directions

1. Add the tofu to a blender or food processor.

2. Add the garlic, lemon juice, olive oil, Dijon, salt, and pepper.

3. Blend until completely smooth and creamy.

4. Taste and adjust seasoning.

5. Chill 15 minutes before serving for best texture.

Make It Yours

• Herbed: Stir in 1–2 tbsp (5–10 g) finely chopped parsley, dill, or chives.

• Roasted Garlic: Replace raw garlic with 2 roasted cloves.

• Smoky: Add ¼ tsp (0.5 g) smoked paprika.

• Peppery: Increase black pepper to ½ tsp (2 g).

Pairs Well With

• Crispy baked pasta fritters

• Roasted potatoes or vegetables

• Grain bowls and wraps

• Fresh salads (thin slightly if using as a dressing)

Cashew Aioli (Creamy Garlic Lemon Sauce)

A rich, blender-smooth aioli with body and depth, ideal for fritters, roasted vegetables, and hearty salads.

Makes About ¾ cup | Prep Time: 10 minutes (plus soaking) | Cook Time: none

Ingredients

¾ cup (105 g) raw cashews, soaked 10 minutes and drained

½ cup (120 mL) water

2 cloves garlic, grated

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) olive oil

1 tsp (5 g) Dijon mustard

½ tsp (3 g) fine sea salt

¼ tsp (1 g) black or white pepper

Directions

1. Add the soaked cashews and water to a high-speed blender.

2. Add the garlic, lemon juice, olive oil, Dijon, salt, and pepper.

3. Blend on high until completely smooth, scraping down sides as needed.

4. Adjust thickness with 1–2 tbsp (15–30 mL) water if necessary.

5. Taste and adjust seasoning.

6. Refrigerate 15–20 minutes before serving.