Vegetable Fritters Published on 1st 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. Read more articles and recipes Manage Cookie Preferences