Vegetable Fritters

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by

Published on 1st January 2017

 

Credit: Amelia Freer DipION | ameliafreer.com | Author of Eat. Nourish. Glow, Cook. Nourish. Glow and Nourish & Glow: The 10-day Plan

Makes 16-18, Serves 6

Ingredients:

  • 350g mix of cooked peas, sprouts, spinach/kale/cabbage (or whatever leftover veggies you may have)
  • 250g mashed potato
  • 1 small clove garlic
  • Zest of one lemon
  • 4 eggs
  • 1 tbsp chopped mint
  • 1 tbsp chopped chives
  • 1 tbsp parsley
  • Salt and pepper
  • Light olive oil or coconut oil

 Method:

  • Roughly chop the leftover vegetables. Mix the eggs and mashed potato together then combine with the other ingredients.
  • Place a wide, non-stick frying pan over a low-medium heat, adding enough light olive or coconut oil to just cover the bottom. Drop dollops of the mixture into the pan, flattening them slightly with the back of a spoon. Cook for a few minutes on each side, until golden.
  • Remove from the pan onto some kitchen roll, to drain any excess oil.
  • Once they’ve been fried, you could put them onto a greased baking sheet and re-warm gently in the oven before serving if necessary.

 

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