RECIPE: Use leftovers at lunchtime

Arlene and young people on a local youth programme, cooked up these lovely cheesy potato fritters with a fresh homemade tomato salsa, at Carrickfergus Cookery School last week. They made a really filling lunch, and are a great way to use up leftover cooked potatoes.
By The Newsroom
Published 19th Aug 2014, 09:00 BST
Arlene Thompson. INLT-11-11-10 600-CONArlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON

Potato and cheese fritters

Serves 4

2 eggs

1x red onion, finely chopped

50g grated mature cheddar

6-8 medium sized cooked potatoes, skin left on, crushed

1 tbsp fresh chopped parsley

25g plain flour

Salt and pepper

Vegetable oil

1. Place the potatoes, cheese, chopped red onion and flour into a medium sized mixing bowl.

2. Add the eggs and mix well.

3. Finally add the chopped parsley.

4. Heat a large pan and add enough vegetable oil to cover the base of the pan.

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Place heaped tablespoonfuls of the potato mixture into the very hot oil, being careful as it may splatter, and cook each fritter for 2 minutes on each side until golden and crispy, drain onto kitchen paper.

5. Delicious served with fresh salsa or reduced salt tomato ketchup.

Easy Salsa:

Simply chop approximately 16 cherry tomatoes and add 1/2 finely chopped red onion, 1 finely chopped clove of garlic (optional), a squeeze of fresh lemon juice or white wine vinegar and 1 tablespoon extra virgin olive oil, season well with salt and freshly ground black pepper.

Cooks’ tips:

For a tasty twist, add 2-3 chopped spring onions instead of red onion, or add 1 teaspoon curry powder to the mixture for extra flavour.

Try making the fritters from other leftover vegetables and choose from sweet potato, carrot, parsnip, broccoli or spinach.