Vegetable Mash Fritters

Vegetable Mash Fritters

I have found the perfect way to use up leftover mash! Regular mash has lots of uses, but I’m talking veg mash! Swede and carrot mash, or celeriac and sweet potato mash. Mash that you thought was delicious at the time, but after five platefuls gets a bit samey! Are you with me? I absolutely love carrot & swede mash and a roast definitely includes this for me, but this week! Well, this week I cooked a lot of mash and I was asked what to do with leftovers! As a #FoodSavvy ambassador, this was the perfect challenge! So, I had a play and made these delicious fritters! Now I want to make more mash, just to make more fritters!

The Mash Fritters Recipe

The first thing you need is some leftover mash! You could try mashed potatoes, which will result in something like a potato cake. Or, you could use all that bright and colourful mash and turn them into something everyone will love (hint – hidden veg for kids)! You also need some flour, regular plain works best, but I’ve successfully made these with cornflour too! The binder I use in these is ground flaxseed which is a great storecupboard ingredient! Add some milk – I used thick and creamy oat milk, but whatever you usually use should work fine. Then a smattering of herbs and seasoning.

Print

Vegetable Mash Fritters

Tranform your leftover vegetable mash into these delicious fritters.

Keyword: #FoodSavvy, leftovers, mash, vegetables

Created by:: Laurena @LifeDietHealth

Gather

• 100 ml milk of choice (I used Oatly Barista)
• 50 g plain flour (can sub gluten free or cornflour)
• 1 tablespoon ground linseed
• 1/2 teaspoon garlic granules
• 1 teaspoon Italian herbs (or mix of your favourite)
• *1 tablespoon nutritional yeast (optional, or sub grated hard cheese)
• 1/4 teaspoon ground black pepper
• 200 g mash of choice (any vegetable or potato mash)
• to taste Salt (to own preference)
• Oil of choice for frying (I used my favourite non-stick pan so I skipped the oil)!

Prepare

1. Measure the milk into a large jug or bowl, then whisk in the flour (sieve the flour in if it is lumpy).

2. Stir in the linseed, garlic, Italian herbs, nutritional yeast (if using) and pepper.

3. Add the mash and mix in well so it is fully coated in the batter.

4. Season with salt remembering that your mash was probably already seasoned! (You can always do a test one first).

5. Heat a large non stick frying pan (add / spray some oil in if needed), then when the pan is medium-hot, spoon a tablespoonful of the mixture into the pan and flatten into a 0.5cm round.

6. Repeat with as many you can fit in the pan (my pan did 3 or 4), then leave them until small bubbles start to appear on the surface. Carefully flip the fritters over to cook on the other side (2nd side will take less time to cook).

7. Remove the cooked fritters and keep warm (I put mine on a baking tray in the oven on a medium heat). Use the rest of the batter to make more fritters.

8. Depending on your pan and the oil used, you may find that these taste better after 10-15 minutes more cooking in the oven.

9. Enjoy!

What do I need?

You can (as with most of my recipes), make these as easy or complicated as you wish! I would suggest that you try with different mashes (is that a word?) and different herbs. I made these again using rosemary and sage instead of Italian herbs and they were amazing! As with most things, if you like spicy – add some hot paprika or chilli flakes! If you prefer curry flavours, add cumin, coriander and turmeric. Have a play and let me know what you try!

If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I have added the link to my personal favourite pan! I’ve not had this pan for long but it is used for everything! It really is non-stick and you can use it without oil! I do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

How to serve your vegetable mash fritters

You could serve these as a starter with a dip (I made a raita with yogurt and cucumber), or as an alternative to bread with a soup. You could make these into a main meal by adding vegetables or salad, or have them as a side dish with something like chickpeas.

Storage

These do store quite well, either in the fridge for up to three days or in the freezer for up to a month. If freezing, portion or separate with greaseproof paper, label and freeze. To reheat you can pop them in the toaster from frozen, reheat in a pan, or pop them in the oven for 10 minutes on a medium heat.

Sharing

I’m sharing these over at Fiesta Friday this week which is co-hosted by my lovely friend Jhuls @ The Not So Creative Cook. Please come over and see what everyone is sharing – I’m guessing there will be a few Thanksgiving recipes and tips!

I would love you to make these and see how simple it is to use up your leftover mash! I love seeing your adaptions and interpretations of my recipes and I’d love to know what ideas you have! Will you use carrot & swede mash with sage and garlic? Maybe sweet potato mash with a pinch of nutmeg? Are you going to add extra vegetables in (I did add some cooked shredded cabbage to one batch) and a bit of hot spice? What will you serve your fritters with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x