Spiced Swede and Carrot Fritters

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

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I have a bit of a love/hate thing going on with vegetable box schemes. While they're organic (good), support British farmers (also good), and seasonal (yeah, good again) using them does sometimes mean having odds and ends of fruit and veg in the fridge or wilting on the kitchen worktop by the end of the week. One of these problem veggies, for me, is swede. If we're having a roast dinner, then great - I'll mash it up and serve alongside it, with a big puddle of dark, rich gravy. But otherwise, there isn't much I ever do with a swede. Until I decided to make these.

The idea came in one of my delivery boxes, which I get from Abel and Cole. They seem to be aware of this problem and occasionally tuck little recipe cards and booklets into the box along with the veg, to give you ideas on how you can use up your leftover veg. And in one booklet there was an instruction for vegetable fritters, that they said you make with 'just about any veg'. I'd had enough of watching my swede wilting: it was time to turn it into something delicious. 

While I wouldn't go so far as to say that these are healthy (they are fried, after all), they do give your 5-a-day a bit of a boost. They will also save you money and help you cut food waste. They're filling, better for you than a plain old sandwich and they're really easy to make. They also taste delicious. If you're planning a curry night, consider making a batch of these to serve alongside, adding a chopped chilli to the mixture if you want a bit more heat. I love to sprinkle these with sea salt while they're hot and eat a few of them, standing up at the kitchen worktop.

Spiced Swede and Carrot Fritters
Makes about 10
  • 1 small swede, peeled
  • 1 medium-sized carrot, peeled
  • 1 small onion, peeled
  • 1 large egg
  • pinch sea salt
  • 1 tsp Garam Masala
  • half a teaspoon ground coriander
  • small bunch chives
  • 3 heaped tablespoons plain flour, plus extra for dusting
  • oil for shallow frying
  1. Crack the egg into a large mixing bowl and beat with a fork.
  2. Coarsely grate the swede, carrot and onion and add to the egg mixture. Scrunch and mix the vegetables around the bowl so they are coated with the egg.
  3. Spoon in the sea salt, garam masala, ground coriander, chives and the 3 tablespoons of flour and mix with your hands.
  4. Pour a little oil into a frying pan and set on a medium heat. Take out small handfuls of the mixture and form into little thin patties. Push these into some plain flour and fry them in the pan, for about 4-5 minutes on each side, until golden on both sides. You'll feel that the centres will 'give' slightly and feel soft as you cook them, telling you they're cooked all the way through.
  5. Drain on some kitchen paper and continue with the rest of the batch, until they're all cooked.
  6. Eat, while hot.
How do you use up your leftover vegetables? Do you use a fruit and veg delivery scheme?