Vegetable Fritters Made with Leftovers

Ingredients

• 600 g of leftover cooked vegetables (I used swede & carrot mash, roast parsnips and rosemary roast potatoes with a tiny bit of braised red cabbage)
  
• 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
  

Instructions

• 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 yogurt sauce or tomato sauce. Coleslaw, salad or a green vegetable of choice make a good accompaniment.