Tranform your leftover vegetable mash into these delicious fritters.
- 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)!
-
Measure the milk into a large jug or bowl, then whisk in the flour (sieve the flour in if it is lumpy).
-
Stir in the linseed, garlic, Italian herbs, nutritional yeast (if using) and pepper.
-
Add the mash and mix in well so it is fully coated in the batter.
-
Season with salt remembering that your mash was probably already seasoned! (You can always do a test one first).
-
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.
-
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).
-
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.
-
Depending on your pan and the oil used, you may find that these taste better after 10-15 minutes more cooking in the oven.
-
Enjoy!
