Name: Bubble and Squeak Fritters with Fruit Chutney
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 small onion, finely chopped; ½ cup (75g) plain flour; 2 eggs; ¼ cup (60ml) milk; ¼ cup (60ml) Rosella Fruit Chutney, plus extra for serving; 750g leftover roasted or cooked vegetables (see tips); Salt and pepper to taste; Oil for shallow frying; Fried eggs for serving

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Combine onion, flour, eggs, milk and fruit chutney in a large mixing bowl. Mix well and add chopped leftover vegetables. Season with salt and pepper.
Heat oil in a frying pan over medium heat. Using a ⅓ cup measure, spoon batter into pan. Fry 3-4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Keep warm while cooking the remaining fritters.
To serve, stack 3 fritters per person and serve topped with fried eggs. Serve with extra fruit chutney.

Tips & Hints:

We used roasted potato, sweet potato and carrot, and cooked peas, cabbage and Brussels sprouts.
This recipe is ideal to use up leftover cooked vegetables or vegetables left in the crisper at the end of the week.
Substitute roasted vegetables with frozen vegetables. Steam, boil or microwave and follow the recipe.

Combine onion, flour, eggs, milk and fruit chutney in a large mixing bowl. Mix well and add chopped leftover vegetables. Season with salt and pepper.
Heat oil in a frying pan over medium heat. Using a ⅓ cup measure, spoon batter into pan. Fry 3-4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Keep warm while cooking the remaining fritters.
To serve, stack 3 fritters per person and serve topped with fried eggs. Serve with extra fruit chutney.

Tips & Hints:

We used roasted potato, sweet potato and carrot, and cooked peas, cabbage and Brussels sprouts.
This recipe is ideal to use up leftover cooked vegetables or vegetables left in the crisper at the end of the week.
Substitute roasted vegetables with frozen vegetables. Steam, boil or microwave and follow the recipe.

Combine onion, flour, eggs, milk and fruit chutney in a large mixing bowl. Mix well and add chopped leftover vegetables. Season with salt and pepper.
Heat oil in a frying pan over medium heat. Using a ⅓ cup measure, spoon batter into pan. Fry 3-4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Keep warm while cooking the remaining fritters.
To serve, stack 3 fritters per person and serve topped with fried eggs. Serve with extra fruit chutney.

Tips & Hints:

We used roasted potato, sweet potato and carrot, and cooked peas, cabbage and Brussels sprouts.
This recipe is ideal to use up leftover cooked vegetables or vegetables left in the crisper at the end of the week.
Substitute roasted vegetables with frozen vegetables. Steam, boil or microwave and follow the recipe.

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Fruit Chutney

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Featured ingredients in this recipe

Fruit Chutney

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