I made some fritters with the carrots, peas, cauliflower and roast potatoes I had left from our nut roast dinner yesterday. They were unexpectedly delicious.
I sprinkled gram flour over the chopped up vegetables and added a little water to combine. Also a little dried basil and sage. I shaped them and left them in the fridge for a couple of hours. I then fried them in a little oil and then put them in the oven for ten minutes.
The salad is, red cabbage, wild garlic, red pepper, rocket, baby gem lettuce, celery, fennel, cucumber, red onion, grated carrot, and corriander. I then added some cooked quinoa and pumpkin seeds.
For the fritters I made a lemon and caper dressing with bought mayonnaise.
This was a lovely week day supper and a really good use of a few left over vegetables. They were so delicious I would make sure the next time I make a roast I have spare vegetables for this 😋
Enjoy your evening Ali