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Veggie Fritters

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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