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Veggie Fritters
2-1/2 C leftover cooked vegetables (mashed carrots, mashed turnips, roasted parsnips, roasted small red potatoes, peeled, steamed red cabbage)
1 tsp. curry powder
1 tsp. chili powder
1 tsp. paprika
1/4 C whole wheat flour
Sea salt & black pepper to taste
1 TBS sunflower oil
In a large bowl, mash together all the leftover vegetables. Stir in spices; then beat in the egg. Add whole wheat flour, sea salt and black pepper. Heat sunflower oil in a large, nonstick skillet over medium heat. Drop in vegetable mixture by heaping tablespoon for each fritter; make sure to place them apart from each other. Flatten each with the back of a spoon and shape into rounds. Cook for about five minutes on one side, then flip over and fry for an additional three to four minutes on the other side. Repeat process until all ingredients have been used. Drain on paper towels.
Suggestions: Serve hot Veggie Fritters with plain yogurt or tomato sauce.
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