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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.


For fritters 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

For Salsa 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

  1. Grate all the vegetables or chop if needed.

  2. Add the onion, garlic, cheese, and fresh herbs.

  3. Mix in the flour and egg, and season well.

  4. Heat the frying pan over a medium heat and add 1 tbsp of oil.

  5. Drop 1 tbsp of the fritter mix into the pan and fry for about 45 seconds before flipping.

  6. Repeat until the fritter mix is used, You can cool and reheat in the oven for 10 minutes as 200C/ 400F/ Gas mark 6.

  7. Meanwhile, make the salsa by mixing together all the ingredients and season well.

  8. Serve the fritters with the salsa or a yoghurt dipping sauce.


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