Green Veggie Fritters


Submitted by Matt Golinski | Print this page
This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as brie or reblochon, works particularly well.

Green Veggie Fritters

INGREDIENTS: 
•250 g leftover cooked Brussels sprouts
• 2 handfuls of leftover cooked greens , (100g)
• 1/2 a clove of garlic
• 1 lemon
• a few sprigs of fresh dill
• 50 g leftover cheese
• 3 large free-range eggs 

METHOD:
Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
Put the shredded sprouts and greens into a bowl. Crumble in the cheese, add the garlic, dill and lemon zest and a good pinch of sea salt and black pepper, and mix well.
Crack in the eggs and mix to combine.
Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
Halve and serve the remaining lemon on the side for squeezing over.

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