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Back of the Fridge Fritters

Back of the Fridge Fritters

Reprinted with permission from "BROKE VEGAN: Over 100 plant-based recipes that don't cost the earth" by Saskia Sidey, Hamlyn. Photography by Jo Sidey.

Author Saskia Sidey

Ingredients

Fritters

  • 1-2 baking potatoes peeled and roughly chopped, or 2 portions of leftover mashed potato
  • 200 g (7 oz) frozen peas, defrosted
  • large handful of chives 
finely chopped
  • large handful of coriander finely chopped
  • 2-3 spring onions finely sliced
  • flavourless oil for frying
  • salt and pepper

Sweetcorn Salsa

  • 100 g (3½ oz) cherry tomatoes, roughly chopped
  • 100 g (3½ oz) sweetcorn
  • 1 green chilli deseeded and finely sliced
  • 1 spring onion finely sliced
  • finely grated zest and juice of 1 lime
  • 1 tablespoon olive oil

Instructions

  1. If you don’t have any leftover mash, put the chopped potato into a pan of cold water and bring to the boil. Cook for 8–10 minutes until soft. Drain in a colander, then mash with a fork or pass through a potato ricer into a large bowl.
  2. Add the peas, chopped herbs and spring onions and season well. Shape the mixture into 6–8 patties, depending how large you want them.
  3. Heat 1 cm (½ inch) of oil in a large frying pan. Fry the potato fritters on each side for 3–4 minutes, in batches if you need to, so as not to crowd the pan. Try not to move them around too much – you want them to develop a crust and they can be quite delicate.
  4. Meanwhile, mix all the ingredients for the salsa together in a small bowl.
  5. Serve the fritters warm with the salsa on the side, making sure you get plenty of the limey tomato juice from the bottom of the bowl.