THIS IS THE TIME when we’re hopefully making the most of all the fresh produce we have and wasting less food as we’re at home to cook it all up. I know many people have moved onto having vegetable boxes delivered and sometimes, we end up with vegetables that we’ve not used or don’t know what to do with. I have 3 ways of using up vegetables past their best: soups, frittatas and fritters.
These vegetables fritters are not new - they are an old staple and everyone has their own version. I like these as everything tastes better crispy, and with a little of cheese on it, with spicy salsa on the side. They are great for brunch with a poached egg, lunch with slices of grilled halloumi or alongside a salad. They are incredibly versatile as you can use up whatever vegetables you have left in the fridge.
500g of vegetables in total - ideally a mix of 2 or more of the following: grated root vegetables, cabbage, broccoli, cauliflower, sweetcorn, peas
1/2 onion diced or 3 spring onions finely diced
1 egg (can be made vegan using 1 tbsp of flaxseed mixed with cold water)
50g any cheese (I’m using a buttery Lancashire from @nealsyarddiary) - optional
4 tbsp flour - or chickpea (gram flour) if gluten free
1 tbsp fresh herbs
1 clove of garlic, crushed
2 tbsp olive oil
2 tomatoes or half avocado or 1 peach or half mango, finely diced
1/2 red onion, finely diced
1/2 red chilli, deseeded and finely chopped or 1 tsp chipotle paste
Juice of 1/2 lemon, lime or orange
1 tbsp coriander leaves
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