THE CANNY COOK: Root veg fritters with smoked salmon and eggs

I can’t bear food waste. I make a huge effort to keep track of what’s in my fridge and do my best to use up anything that’s looking a little sad or past its best. This usually translates into a soup (which can be made on autopilot and put in the freezer), but recently I’ve been making a lot of fritters – they’re brilliant at this time of year when you might have a glut of root vegetables hanging around, though really they’re adaptable to just about anything. I’ve been known to add all sorts, including leftover rice, chopped ham, capers, grated halloumi and crushed chickpeas.

The basic recipe is really very easy. You grate or chop all your ingredients (it can be as simple as the parsnip and sweet potato duo here), and add some egg and flour to bind it all together. You’ll need a decent amount of salt and pepper, and feel free to add herbs and spices, too.

It’s important to get a nice crust on your fritters. It makes them easier to flip and it tastes good, so you need the mixture to sizzle as soon as it hits the pan. Make sure you have a decent amount of oil and get it good and hot before frying. Don’t try to make the fritters too big, and press each one down with a spatula so they’re quite thin and are cooked through by the time they’re nicely golden on the outside. Eat just as they are, with a yogurty dip, or for brunch with eggs and salmon.

METHOD

Rinse the vegetables (there’s no need to peel them unless they’re really gnarly) and coarsely grate into a large mixing bowl. 

Lightly whisk 2 eggs with a fork then tip into the bowl of veg with 4 tbsp plain flour, ½ tsp salt and a good grind of black pepper. Mix together until well combined.

Heat a thin layer of cooking oil in a large frying pan over a medium-high heat. To make each fritter add a heaped spoonful of the mixture to the pan, pressing it down with a spatula. Cook for 3-4 minutes or until golden and crisp underneath, then flip and cook for another 3-4 minutes. You’ll need to cook the fritters in batches, transferring them to kitchen towel once they’re ready.

When all the fritters are cooked either fry or poach the remaining 4 eggs.

Serve about 3 fritters per person topped with a slice of smoked salmon and a fried or poached egg.

Do you have a great recipe for eating well and cutting food bills? Email editor@you.co.uk. If we print it here, we’ll send you a bottle of champagne

*This cost assumes you already have some basic store-cupboard ingredients. prices taken from Tesco and correct at time of going to press.

Illustrations: Ellie Allen-Eslor