Vegetable Fritters Made From Leftover Cooked Vegetables

Name: Vegetable Fritters Made From Leftover Cooked Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 600 g of leftover cooked vegetables; 1 tsp your favourite curry powder (, chilli powder or smoked paprika (I’ve used both zhug and smoked paprika to good effect)); 1 large egg; 50 g wholemeal flour; salt & pepper to taste ((I just used a pinch of sea salt as my vegetables were already seasoned)); 1 tbsp rapeseed or sunflower oil

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tinandthyme.uk

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 11

Cost: $0.70 /serving

Author : Choclette @ Tin and Thyme

cooked vegetables fritters leftovers

Vegetable Fritters Made From Leftover Cooked Vegetables

Ingredients

Remove All · Remove Spices · Remove Staples

600 g of leftover cooked vegetables1 tsp your favourite curry powder (, chilli powder or smoked paprika (I’ve used both zhug and smoked paprika to good effect))1 large egg50 g wholemeal floursalt & pepper to taste ((I just used a pinch of sea salt as my vegetables were already seasoned))1 tbsp rapeseed or sunflower oil

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Instructions

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Step 1

Roughly mash all of the vegetables together in a large bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Repeat the process until all of the mixture has been used up.

Step 6

Serve hot with yoghurt sauce or tomato sauce. Coleslaw, salad or a green vegetable of choice make a good accompaniment.