Indy Power: Fritter away St Stephen's Day
Give your leftover potato and veg a new lease of life with a post-Christmas brunch of festive fritters.
BUBBLE & SQUEAK FRITTERS
These are the best St Stephen's Day brunch - they're so quick to make and nothing goes to waste. I like mine with avocado and maybe a little gravy too, but you can also pop an egg on top. It doesn't really matter what leftover veg you use, just make sure you add in a good amount of potato or root vegetable for the perfect texture.
Makes 8. Gluten-free, dairy-free & vegan
450g leftover root vegetables (potatoes, carrots, parsnips)
200g leftover Brussels sprouts
Sea salt and pepper
2 tbsp olive oil
To serve: Avocado, poached eggs, gravy
Add the leftover root vegetables to your food processor and pulse until you have a chunky mash (if you want to use mashed potato, skip this step and mix it in after you've blended the other vegetables).
Add in the Brussels sprouts and pulse again until well combined. Don't overblend - you want the mix to come together but still have chunks.
Season and shape the mixture into patties. Add the olive oil to a large non-stick pan on medium-high heat. When it's hot, add the fritters. Cook for 3-4 minutes each side until crisp.
Top the fritters with eggs, avocado, gravy, or whatever you prefer, and serve.
I’m always saying what a big fan of leftovers I am, and recipes like this prove that they can be even more delicious than in their original forms. Christmas is the one time you are practically guaranteed to have a fridge full of them, so it’s so important to make the most of it and not let them go to waste. I think turkey needs the most attention, as it quickly gets dry and lacklustre. But don’t worry, I’ve got you covered! A search for ‘leftover turkey’ on thelittlegreenspoon.com will bring you to my two favourite recipes for transforming it: turkey chilli and Thai red curry.
IT'S SPROUT TIME
Brussels sprouts get such a hard time but I absolutely love them. They’re in season from autumn until about March and you’ll notice them everywhere in the build-up to Christmas. While they’re in season, I have them all the time for dinner — they’re so delicious roasted and there are loads of ways to make them interesting. In my column last week, I shared my favourite way to prepare them with miso, sesame and garlic — even a sprout skeptic would fall in love with those ones. As you can imagine, they’re really nutritious and are packed with fibre, antioxidants, folate and lots of other health-boosting goodies. Whether you’re a fan on Christmas Day or not, definitely give them a try for a regular dinner too.
SPICE UP BREKKIE
If someone at your breakfast table is feeling in the mood for something sweet, then my favourite festive option is my Christmas spiced granola. It’s a really simple recipe of crunchy oats, dried fruit and lots of warming spices — and it’s perfect for prepping ahead. The recipe is on my website and if you make a jar today, you’ll be sorted for the next few days of morning feasts.