Need
1.5 cups chopped leftover roast beef
2 cups chopped leftover roast veg
2 spring onions, chopped
2 eggs
Self-raising flour, to bind
Salt
Olive oil to fry
For the Sauce
150ml mayonnaise
1 tbsp Dijon mustard
1 bunch of dill, chopped
½ tsp paprika
3 tbsp chopped cornichons + 1 tbsp of cornichon vinegar
How
- Combine the beef, veggies, spring onions and eggs in a bowl, add some salt and mix well. Add enough self-raising flour to bind into a batter and let sit for 10 minutes.
- Meanwhile, make the sauce by mixing the mayo, mustard, dill, paprika and cornichons together. Set aside in a dipping bowl.
- Heat a pan to a medium heat and add enough olive oil to cover the base. Spoon in small amounts of the batter to form fritters and cook until golden brown. Turn over and cook through. Serve immediately with dipping sauce on the side.
Use It Up Tip: Keep a large zip lock bag in the freezer for veggie scraps or bones from a Sunday roast. When the bag is full, simmer with water for a flavourful stock.
