Vegetable Fritters - More Ways to Use Leftovers

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.
Yes

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
2 eggs

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 

Meanwhile in another bowl beat eggs with some salt and pepper
Add the seeds from the tomatoes and beat together

Add egg mix to vegetables

Heat oil in a pan, over medium heat, till it is hot
Add the mixture in spoonfuls

Cook on one side 2-3 minutes
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

Serve
I think room temperature is best for the flavour

You could squeeze a little lemon over the top
or serve with a chutney
I like them just with a little sea salt and freshly ground black pepper
Your choice