Brunch Vegetable Fritters

Brunch Vegetable Fritters

GLUTEN-FREE, DAIRY-FREE

I absolutely love fritters and think they can work for any time of day but they do make the ideal quick, lazy breakfast/brunch; and are the perfect choice for reincarnating leftover veg. I love to top them with poached eggs or a pile of smoked salmon to give us that protein to help keep us full until lunch and teamed with a handful of baby leaf spinach or rocket to help tick off the daily vegetables. I’ve used sprouts, peas, and leftover greens here with plenty of herbs and lemon zest, but do experiment with whatever you have in the fridge. Courgette & feta is a very good combination. This recipe can easily be halved if necessary.

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


STEP-BY-STEP

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 always put them onto a greased baking sheet and re-warm gently in the oven before serving if necessary.