A great recipe for crispy fritters using leftover mashed potato and a heap of hidden veggies.
This is another recipe inspired by my good friend Nicole, she got me onto kombucha, sauerkraut, seed crackers, bone broth and corn fritters…… ha ha not sure if these corn fritters would be categorised under the same healthy banner as the rest of that list, but they are delicious! and a great way to hide veggies for my fussy 2 year old.
potato, spinach & corn fritters
1 cup leftover mashed potato
1 cup creamed corn
1 cup plain wholemeal flour (may be less depending on consistency of mash)
1 egg, beaten
1 handful chopped spinach
1 tsp baking powder
rice bran oil for frying
1 avocado, mashed
Add rice bran oil to a fry pan to about half a centimetre deep and heat to med high. Combine half the flour and all other ingredients in a food processor and blend until smooth, add remaining flour if required, the dough should be thick but still runny. Slowly drop tablespoons of mixture into the oil and cook 2-3 mins on each side, or until golden. Drain on paper towel before serving topped with mashed avocado.