RECIPE: Use leftovers at lunchtime

Arlene Thompson. INLT-11-11-10 600-CON

Arlene Thompson. INLT-11-11-10 600-CON

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Arlene and young people on a local youth programme, cooked up these lovely cheesy potato fritters with a fresh homemade tomato salsa, at Carrickfergus Cookery School last week. They made a really filling lunch, and are a great way to use up leftover cooked potatoes.

Potato and cheese fritters

Serves 4

2 eggs

1x red onion, finely chopped

50g grated mature cheddar

6-8 medium sized cooked potatoes, skin left on, crushed

1 tbsp fresh chopped parsley

25g plain flour

Salt and pepper

Vegetable oil

1. Place the potatoes, cheese, chopped red onion and flour into a medium sized mixing bowl.

2. Add the eggs and mix well.

3. Finally add the chopped parsley.

4. Heat a large pan and add enough vegetable oil to cover the base of the pan.

Place heaped tablespoonfuls of the potato mixture into the very hot oil, being careful as it may splatter, and cook each fritter for 2 minutes on each side until golden and crispy, drain onto kitchen paper.

5. Delicious served with fresh salsa or reduced salt tomato ketchup.

Easy Salsa:

Simply chop approximately 16 cherry tomatoes and add 1/2 finely chopped red onion, 1 finely chopped clove of garlic (optional), a squeeze of fresh lemon juice or white wine vinegar and 1 tablespoon extra virgin olive oil, season well with salt and freshly ground black pepper.

Cooks’ tips:

For a tasty twist, add 2-3 chopped spring onions instead of red onion, or add 1 teaspoon curry powder to the mixture for extra flavour.

Try making the fritters from other leftover vegetables and choose from sweet potato, carrot, parsnip, broccoli or spinach.