Vegetable Fritters

Published on 1^st January 2017

Credit: Amelia Freer DipION | ameliafreer.com | Author of Eat. Nourish. Glow, Cook. Nourish. Glow and Nourish & Glow: The 10-day Plan

Makes 16-18, 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

 Method:

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

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