Melissa Hemsley's veggie fritters
Melissa Hemsley shows us how to make a simple but healthy snack - and even better, it uses up left-over vegetables you’ll already have at home.
FrittersServes 4Prep: 20 minutesCook: Approx. 30 minutesIngredientsApprox. 500g any root vegetables of your choice; carrots, sweet potatoes, butternut squash,parsnip, beetroot etc.1 tbsp curry powder or your favourite spice mix 5 tbsp flour or chickpea flourSea salt and pepper1 egg, beaten3 tbsp oil or coconut oil for fryingYogurt dip:Olive oil2 cloves garlic, finely choppedHerb stems and a few leaves, finely chopped200g Greek natural yogurtSea saltMethod1. Roughly grate the vegetables of choice, you can mix them according to taste and what you have available. Place in a bowl and add the curry powder, flour or chickpea flour and salt and pepper and egg. Mix everything together.2. Leave to sit for 10 minutes.3. For the yogurt dip: Mix the oil with one of the cloves of garlic, herb stems and leaves. Finely chop the second clove of garlic and mash with a pinch of salt using the back of a dessert spoon and stir into the yogurt.4. To fry: Heat the oil in a frying pan, take a spoonful of the fritter mixture and add it to the oil, flattening it gently with a spatula to about 1cm thick. Repeat with the remaining batteradding as many spoonfuls to the pan without them touching or overcrowding the pan.5. Fry for 3 minutes over high heat for the first minute then turn down to medium to avoidburning, then flip over using a spatula. Cook the other side for 2-3 minutes. Continue untilall the fritters are cooked, adding more oil if you need it. Keep the cooked fritters warm in alow oven.6. Serve with the garlic yogurt swirled on a plate, topped with the herb oil.Tips- This recipe is perfect for using any leftover veggies you have in the fridge, if you have less than 500g of veggies, just add less flour. The veg just needs to stick well together and hold its shape.- Any extras will reheat well in the oven or frying pan.- Serve with poached eggs for a filling breakfast or brunch, add a crispy salad or slaw for dinner.- For an egg-free version, skip the egg and mix the flour with some of the water from a drained can of chickpeas. Serve with a non-dairy yogurt for a delicious plant-based version.