Leek & Cabbage Fritters

Time: 30 mins
Serves: 4
Tags: Dairy Free, Family, Vegan, Vegetarian


These Leek and Cabbage Fritters are the perfect leftovers recipe! Turn those leftover veggies into a delicious lunch with only 5 basic ingredients. Plus, you can add any other leftover vegetables you might have lurking in the fridge into the batter too! This recipe was created for us by Deri Reed, owner and Head Chef of ‘The Warren’ cafe & restaurant in Carmarthen.


  • 2 Leeks, trimmed & thinly sliced
  • 1 Savoy Cabbage, centre ‘veins’ removed & thinly sliced
  • 300 g Gram Flour
  • 100ml Water (if needed)
  • 1 tbsp Curry Powder
  • 2 tsp Sea Salt
  • Olive Oil


  1. In a large bowl, add the leeks and the cabbage. Season the leeks and cabbage with the salt, and mix it through. 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’.
  2. Add the curry powder and gram flour to the sliced vegetables, mixing through and add as much additional water as needed to create a batter-like consistency, leave to one side.
  3. 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.
  4. Serve immediately.

Top Tip

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.

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