Cooking for one, frequently means you have too much food. I am from a family that never had the same meal every night. So when I have leftover food, I find another to present it.
So last night, some potatoes, some asparagus.
What to do?
Fritters for lunch.
So I grabbed a courgette, a spring onion, some cherry tomatoes, couple of eggs from the fridge.
There is no absolute rule for the amounts...but the rule of thumb is... enough flour to coat the vege
and enough egg to bind them all together
So for these fritters
This is what I had in hand
2 small cooked potatoes grated
4 stalks cooked asparagus sliced into disc
1 spring onion finely chopped
1 courgette grated
3 cherry tomatoes quartered, seeds removed and chopped
1/4 cup flour
Oil for frying
Sea salt and freshly ground black pepper
Place the vegetables into a bowl
Add flour and salt and pepper
Toss to coat the vegetables
Add the seeds from the tomatoes and beat together
Add the mixture in spoonfuls
Turn and cook on the other side for another 2-3 minutes
If they cooking too quickly turn the heat down
Drain on a wire rack
I think room temperature is best for the flavour
or serve with a chutney
I like them just with a little sea salt and freshly ground black pepper