I've been looking for a long time for a recipe for vegan spinach fritters that are big, thin, crunchy and yet easy to handle. Without eggs, it's a bit more difficult! Finally, aquafaba came to the rescue.

This recipe is difficult medium level. If you're not quite a master at baking flatbreads yet, and especially not with vegan dough, see below tips for frying flatbreads!

In this article

Equipment needed

For this recipe you will need:

  • a whisk - to make the dough smooth and activate the aquafaba
  • 1-2 flat pans or coated frying pans with low edges
  • a long thin plastic spatula
  • a ladle - to make it easy to dose the dough

Important! Activating Aquafaba

Aquafaba is chickpea stock, i.e. the slightly cloudy yellowish liquid that is usually poured out. However, you should definitely save the broth and use it for baking, because it helps the vegan pastries to become fluffy and stay together.

A word of caution though: aquafaba is not as effective as egg, so the bottom line is never completely what you are used to.

About 3 tablespoons of aquafaba is equivalent to one egg in, for example, lettu dough. One can of chickpeas gives you about 1.5 deciliters of aquafaba, which you can use to make one portion of this flatbread. If the stock is a little more generous in the jar, use all of it.

Tip: If you have leftover aquafaba and you can't immediately think of another use, you can also freeze it.

Vegan spinach fritters on a plate

Making the dough

This lettu dough is made quite thin and on purpose, so that the lettu can be made big but thin.

First add the dry ingredients and mix them well.

Then add half of the vegetable milk and aquafaba. Activate the aquafaba by whisking the dough for a couple of minutes before use. You really need hand strength here! Whip so hard that eventually you can't take it anymore.

As you whisk, you'll notice that the consistency of the dough becomes firmer in an exciting way. It's hard to explain, but you just see it.

Finally, add the thawed spinach.

Vegan spinach fritters - dough in a bowl

Frying patties & tips

The recipe makes about 20 large patties, or a big pile of small patties. If you have several frying pans or frying pans, you should use all of them. I always fry in two flat pans at the same time, which halves the time spent on frying.

Heat the pan to medium heat. If you use too high a heat, the lettu will color too quickly but will not have time to cook from the inside.

Add a small dollop of vegan margarine to the pan and let it melt. Spread the melted fat evenly over the entire pan.

Now use a ladle to add a small amount of batter to the center of the pan. You should fry the first patties very small, because the pan has not yet heated up properly.

And remember that the first couple of lats almost always fail. You have to be especially patient with them.

The less experience you have in frying buns, the smaller buns you should bake. I almost never fry flatbreads that are the entire flatbread pan from the edge to the edge. Smaller braids are always easier to handle and easier to turn.

Melt a small dollop of vegan margarine in a pan before frying each new patty, or at least after every second or third patty. The more often you add margarine, the easier it is to get the buns out of the pan without tearing.

When the flat dough has hardened on top and its bottom edges begin to brown properly, as in the picture below, it's time to turn the batten:

Vegan spinach fritters - baking

Before flipping, you can carefully try with a spatula in different parts of the pan to see if it comes off the pan easily. When the bottom is properly browned, it is easy to turn.

Tip: Try to make the braids as thin as possible. The mattress shown in the picture above is even a little too thick. I usually bake thin lace edges laces. The thinner the patty is, the crispier it is fried and then it is easy to flip. Thick patties require a very long baking time and are easily left raw in the middle.

The most essential thing in the success of the letu is successful frying of the first side. You should be patient at this point, because this is a critical stage. Fortunately, it doesn't take nearly as much time to fry the other side.

Note! The egg-free and vegetable milk-based lentu dough does not brown as quickly as traditional lentu dough, so the baking time may be longer.

I got inspiration for this recipe from Vegan Lovlie's salty flatbread. If you've never baked such big patties before, you should watch his video on how to roll the dough in a pan with a ladle, so that you get the same size and even round from each patty. I didn't know how to do it myself, so it took me a long time to learn.

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Stack of Vegan Spinach Lettuce

Vegan spinach pies stay together well

1 star2 stars3 stars4 stars5 stars (1 rating, average: 5.00 / 5 stars)


  • Author: almost vegan
  • Total time: 40 minutes
  • Portions: 20 pcs 1x
  • Diet: Vegan

Reseptin kuvaus

This is how you make big, thin, but still well-held spinach patties with aquafaba.


  • 200 g frozen spinach
  • 8 dl of almond or cashew milk
  • 0.5 dl of rapeseed oil
  • 1 dl of water
  • 1.52 dl aquafaba (1.5 dl = usually 1 canned chickpeas)
  • 3.75 dl wheat flour
  • 4 spoonful of soy flour
  • 2 tbsp of cornstarch
  • 1 tsp salt
  • a pinch of black pepper



  1. Mix the dry ingredients together in a bowl.
  2. Add about half of the vegetable milk to the dry ingredients and whisk the dough carefully so that there are no lumps.
  3. Add the aquafaba and whisk for about 2 minutes really well to activate the aquafaba. this is very important!
  4. Add the remaining vegetable milks, rapeseed oil and water.
  5. Thaw the spinach. If you use whole spinach leaves, grind them finely with e.g. a blender.
  6. Add the spinach to the batter.
  7. Season with salt and black pepper.
  8. Let the dough swell for a while before baking.



  1. Heat a frying pan or frying pan over medium heat.
  2. Add a small dollop of margarine to the pan and let it melt. Spread it all over the pan.
  3. Pour a small amount of batter into the pan and use a ladle to roll it into a flat and thin round. Look above cake baking tips!
  4. When the flat dough has hardened on top and its bottom edges start to brown, turn the flat.
  5. Fry on the other side as well.
  6. Serve with spinach puree or jam.
  • Prep time: 10
  • Cooking time: 30
  • Category: Letts
  • Cooking method: In a pan
  • Cuisine: Finnish

Keywords: vegan spinach fritters, eggless spinach fritters

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3 kommenttia

  1. So this was a really bad instruction, the buns don't stay together at all, instead the pan gets mushy and the other side burns. I've managed to make good spinach pies with a very basic recipe in the past, so it's a shame that with such a sophisticated recipe, the family went hungry and had to order food when they couldn't eat it. ???

    • almost vegan Vastaa

      Sorry to hear, really sad that it didn't work out! I can't suddenly say what it might be, because I've done this instruction several times. I hope you remembered to activate the aquafaba! Still have to test with another brand of chickpea; it occurred to me whether the composition of aquafaba could vary in different brands.

  2. almost vegan Vastaa

    I've now added some tips for frying flatbread to the recipe, which you should read through before starting the frying process!

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