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  • Writer's pictureLucie Ellis

Day 10. Fritters 🎉

So you can use pretty much any veg WOOP WOOP! But they are great with cabbagey stuff, leeks or greens etc. I used.......

Half a tin of sweet corn

A small chunk of savoy (approx 1/6 small cabbage)

2 spring onions

2 handfuls of mixed soft herb leaves

A teaspoon each of cumin seeds and sea salt

A pinch of chilli flakes and black pepper

About 30g cheddar, grated

About 30g crumbled soft cheese, I used goats

1 egg

2 level tbsp flour


Finely shred the cabbage, roughly chop the herbs and spring onions, and squeeze the excess liquid out of the sweetcorn.

Mix this together with the spices and cheeses then stir through the egg, scatter over the flour and mix to combine.

It will look a bit like a salad!

Heat a couple of tablespoons of oil in a large frying pan and spoon satsuma sized blobs of the mix into the pan. Leave undisturbed for 2-3 minutes in a medium heat, then gently flip over and cook on the other side for another minute or 2.

As the cheese melts they will start to hold together but treat them gently!

Remove and drain on kitchen paper, and eat immediately.

This makes enough for 2 (6 fritters). You can use leeks, greens, shredded broccoli, grated carrots or other root veg, and you can substitute other cheeses, the key is the crunchy veg that hold together with the melting cheese and little bit of egg and flour. Flavour with any spices you have/fancy.

We had these with a fried egg and sriracha chilli sauce.

If you’re making lots then put the oven on to 160 and keep them warm while you finish frying the rest of your mix.

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