Vegetable Fritters Made From Leftover Cooked Vegetables
Vegetable fritters are a great way to use up leftover cooked vegetables. They're easy to make and very tasty too. This is just a guide as exact quantities will depend on how much leftover veg you have.
Roughly mash all of the vegetables together in a large bowl.
Stir in your spice mix of choice then beat in the egg, followed by the flour and any salt and pepper you’d like to add.
Heat the oil in a large non-stick frying pan over a medium heat. Drop in heaped tablespoons of the vegetable mixture, placing them well apart. Flatten them a little with the back of the spoon and shape into rounds. I got four into my pan.
Fry for about five minutes on one side, then flip over and fry for 3-4 minutes on the other side. If it looks like the fritters might burn, turn the heat down a little.
Repeat the process until all of the mixture has been used up.
Serve hot with yoghurt sauce or tomato sauce. Coleslaw, salad or a green vegetable of choice make a good accompaniment.
If you have a couple of hundred grams more or less than the quantity stated here, stick to one egg. But you will need to adjust the amount of flour you use so that the fritter mixture can hold its own. You don't want it to be too wet. If you've got more than 800g, go for two eggs and adjust the flour, spices and seasoning accordingly.Fritters will freeze well. Freeze fritters on an open tray so that they don't lose their shape or stick, then bag up until needed. Defrost and heat in a pan, in the oven or in an air fryer.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.