Leek and Cabbage Fritters
These Leek and Cabbage Fritters are the perfect leftovers recipe!
Whether you’ve got a a leek on the loose or a cabbage half used after a delicious meal, we’ve all got those leftover vegetables lurking at the bottom of the fridge. This recipe, created by ‘The Ethical Chef’ Deri Reed, should solve all your leftover vegetable problems, plus it is nutritious and delicious!
Our Leek and Cabbage Fritters are quick and easy to make and require only 5 ingredients, including your leftover veg. Plus, you can replace the leeks or savoy cabbage with any similar vegetables, such as spring onions, finely chopped broccoli or cauliflower, onions, finely chopped carrots or any other root vegetable. For those vegetables with less water, you will have to add more water into the mixture to create a batter consistency.
- 30 minutes
- Makes 12
- 2 Leeks
- 1 Savoy Cabbage
- 300g Gram flour
- 100ml Water (if needed)
- 1 tbsp Curry powder
- 2 tsp Salt
- Olive oil
- Start by washing your leeks. Slice them down the middle and run water through them to make sure all the mud gets washed out.
- Slice your leeks and put into a large bowl, or container.
- Slice your cabbage, using all of the leaves, and add to the leeks.
- Season the leeks and cabbage with the salt, mix it through and leave for 10 minutes. In this time water will be released from the cabbage and the leeks, which will form the base for the ‘dough’.
- Add the curry powder and gram flour to the sliced vegetables, mixing through and adding as much additional water as needed to create a batter-like consistency, leave to one side.
- Heat a pan and add some olive oil. Place a dollop of mixture into the hot oil and cook on one side until brown. Flip the mixture over and leave until brown, checking constantly.
- Serve immediately.
Use some finely chopped spring onions, or fresh herbs such as coriander to garnish.