My grandmother used to say things that we would be all well served to take on board- one of these such statements was that "just because you have a lot of something doesn't mean you should waste it". She was talking about vegetables but it pretty much applies to everything in life- including money, friends and love!
During the summer in particular you can end up with a bit of a glut of some veges, these little fritters are a great way to use some of them up, especially when they are getting close to past their best. They are also a pretty handy trick for getting veges into the kids, and they freeze well so they can be a great addition to lunch boxes well after these veges are out of season.
- 1 cup of grated potatoes
- 2 cups of grated/ finely chopped vegetables of your choice- carrots, spinach, onion, broccoli, corn, peas
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground corriander seeds
- 1/2 tsp ground cumin seeds
- 3 eggs
Beat the egss. Mix the dry ingredients and the beaten eggs until you have a smooth batter (try not to over-mix because the fritters will be tough). Add the vegetables and stir through the batter. Heat a large pan and add oil and/or butter to fry the fritters. Add heaped teaspoons of batter to the pan to create small fritters (small fritters are easier to cook all the way though without burning the outside). Fry until golden on both sides.
- You can make these in big batches and freeze the fritters, a quick heat in a frying pan will make them just like when you first made them.
- Serve them in a stack with bacon or smoked salmon and some horseraddish mayo (see recipe here) for a quick and yummy brunch or lunch.
- These are a great addition to your kids lunch boxes. When we were kids, Gran used to put the mixture into metal cookie cutters in the pan- we obviously thought they tasted better when they were a cool shape!?!
- You can add chilli if you like them with a little bit of spice