Vegetable Fritters

Vegetable Fritters

Portions: 4 (makes 8 fritters)

Prep Time: 20 minutes (not including vegetable roasting time)

Cook Time: 35 minutes

Vegetable fritters make a great lunch or easy, light dinner paired with a salad.

Ingredients:

• 2 cups leftover roasted vegetables (finely chopped or lightly mashed — carrots, cauliflower zucchini, broccoli, peppers, sweet potato, etc.)

• 1 egg

• ½ cup unsalted panko or plain breadcrumbs

• 2 tbsp fresh parsley or chives, chopped

• ½ tsp black pepper

• 1–2 tbsp flour

• Olive oil spray or 1–2 tsp olive oil for frying

Instructions:

1. Chop or mash roasted vegetables.

2. In a bowl, mix mashed vegetables with egg, breadcrumbs, herbs, pepper, and flour until it forms a thick mixture.

3. If too wet add more breadcrumbs or if too dry add a splash of water.

4. Shape into patties, about 2 tbsp of mixture each.

5. Cook fritters 3–4 min per side until golden and crisp.

6. Serve warm with a dollop of plain Greek yogurt, unsalted tzatziki, or a squeeze of lemon.

Note: For instructions on how to create your roasted vegetables you can refer to our Ultimate Sheet Pan Base Recipe.

Recipe adapted from: Dani Renouf