Another wonderful waste repurposing recipe inspired by a Mum friend, inspired by her Mum to deal with leftovers.

These can be made with both raw & cooked leftover veggies. Its such a great way to use up small amounts of veggies but if you don't have enough to make up the 2 cups, add in some canned corn kernels for a pop of fresh.  

Other lovely extras to add are feta, grated cheese & spring onions!

Ingredients 

2 cups cooked or raw veggies
1 clove garlic
1 tsp salt
2 eggs or egg replacer for vegan
1/2 cups all purpose flour
1/2 teaspoons baking powder
1 tbsp fresh herbs you have on hand
Olive oil, for frying

Method

1. Add the veggies, crushed garlic, salt & eggs to a bowl & combine
2. Add the flour & baking powder, along with the fresh herbs if you have & season with pepper. Stir until well combined.
3. Heat 2 Tbsp olive oil in a frying pan over medium heat and fry the fritters in batches. You can make them whatever size you want. I tend to use a heaped soup spoon, which yields about 8-10 fritters.