Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams leftover roasted vegetables, roughly mashed
- 250grams leftover steamed vegetables, finely chopped
- 3 spring onions, thinly sliced
- 2 free range eggs, lightly whisked
- 1/2 cup self-raising flour
- 2teaspoons mild curry powder
- 1/2 cup extra virgin olive oil
- 1/2 cup Greek-style natural yoghurt
- 1tablespoons mango chutney
Description
A great way to use up leftover roasted vegetables, these tasty bubble and squeak fritters are easy to make and full of flavour.
Method
Step 1 of 3
Place leftover vegetables, slices of 2 of the onions, egg, flour and curry powder in a large bowl. Season with pepper. Stir to combine.
Step 2 of 3
Heat half the oil in a large frying pan over medium-high heat. Pour 6 x 1/4 cupfuls of batter into oil. Cook for 4 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towels to drain. Repeat with remaining oil and batter to make a total of 12 fritters. Season.
Step 3 of 3
Spoon yoghurt into a bowl, then swirl through the chutney. Serve fritters with mango chutney yoghurt and sprinkled with remaining onion.
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