I really hate wasting anything, but often the fridge veg drawer has bits of pieces that have been left over from other recipes; half a courgette here, a carrot there, a bit of sweet potato or half an onion. While risotto or soup is usually my go-to for leftover vegetables or those just on the turn, these röstis or fritters are quick and easy for a brunch or snack. In fact, I now cook them purposefully rather than just when I’m clearing out the fridge.
I tend to use sweet potato as it goes so well with onions and spice, but in reality you could use pretty much any root veggies: potatoes, courgette, carrots, sprouts, swede, turnips. And you can adjust the spice to your favourites. I’ve also used curry powder and garam masala.
INGREDIENTS
Half a large sweet potato (or one small one)
1 medium carrot
1 small onion
1/4 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp English mustard powder
3 tbsp plain flour
1 free-range egg
Makes 6-8
METHOD
1. Coarsely grate the sweet potato and carrot into a large bowl.
2. Finely chop the onion and add to the bowl and stir to mix the vegetables together. Pat down firmly with kitchen roll to absorb any excess moisture.
3. Add the cumin, chilli powder, mustard powder and flour to the bowl and mix until everything is evenly coated.
4. Crack the egg in an a cup and whisk slightly with a fork before adding it to the bowl.
5. Mix the egg with the other ingredients to form a sticky mixture.
6. Heat a drizzle of olive oil on a bakestone, griddle or large heavy based frying pan over a medium-low heat.
7. Make palm-sized burgers with the mixture (about 10cm in diameter and 3cm thick) and place them in the pan.
8. Cook for around five minutes until the underside is brown, before flipping and cooking for a further five minutes. Pop them in a warm oven while you cook the rest.
9. Stack on a plate and top with bacon and a fried egg and a sprinkling of chilli flakes.
These are also great cold with a dollop of ketchup or mango chutney – perfect for a picnic.
Let me know how you get on by dropping me a line or using #RecipesByRoss.
