Lunch & Dinner

Vegan Dulse & Potato Fritter

Vegan Dulse and Potato Fritter

This vegan friendly Dulse & Potato Fritter recipe has great texture & flavour, and because of the seaweed ingredients, offers excellent nutrition too!

Serves 8.  Prep time 30 minutes, cooking time 10 minutes


  • 450g agria potatoes, peeled & diced
  • 150g cannellini beans
  • 1/4 cup flour (regular or gluten free)
  • 1 cup panko crumbs (regular or gluten free)
  • 3 green onions, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice, zest of 1 lemon
  • 2 tbsp olive oil (or other oil)
  • 2 tbsp almond milk (or other milk)
  • 1 tsp Kelp powder
  • 2 tbsp snipped Dulse leaves or dulse flakes (smoked or raw)
  • freshly ground black peppercorns
  • coconut oil for frying


    1. Cook the potatoes until soft by boiling in salted water. Drain and cool slightly
    2. In a food processor (or with a potato masher) smash & blend beans, green onions, parsley, kelp, oil, lemon juice & zest. Season to taste.
    3. Add the potaotes and milk, blend/mash further until combined.
    4. Rinse the snipped Dulse under tepid water to soften/partly re-hydrate and add to the mixture. Sprinkle flour on the mixture and pulse /combine.
    5. Form the mixture into patties and roll into panko crumbs.
    6. Fry in coconut oil on medium heat for several minutes until each side is a lovely golden brown.
    7. Serve with vegan mayo, parsley & a wedge of lemon.

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