Vegetable Fritters

Vegetable Fritters

Recipe taken from Healthy Christmas Leftovers

I’m a huge fan of fritters: they are packed full of goodness and taste; 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 teamed with a handful of baby leaf spinach or rocket. 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. This recipe can easily be halved if necessary.

Makes 16-18, Serves 6

  • 350g mix of cooked peas, sprouts, spinach/kale/cabbage (or whatever leftover veggies you may have after the big day)
  • 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.


  1. Roughly chop the leftover vegetables. Mix the eggs and mashed potato together then combine with the other ingredients.
  2. 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.
  3. Remove from the pan onto some kitchen roll, to drain any excess oil.
  4. 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.


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