These Christmas Dinner Leftover Fritters are a super comforting, budget-friendly way to use up whatever vegetables, potatoes and meats you’ve got left after Christmas or a Sunday roast. They come together quickly, work with almost any combination of leftover veg, and make an easy family lunch or dinner for those quieter days between Christmas and New Year. You can keep them completely veggie or mix in a little finely shredded leftover meat such as turkey or chicken.
This recipe is ideal for little ones too – the mix can be kept soft for babies, or crisped up slightly for toddlers and older children. The fritters are also really flexible: use mashed potato or crushed roasties, and chop or roughly mash your veg depending on what you have.
They freeze well, reheat nicely in the pan or air fryer, and are lovely served with yoghurt and extra fruit or veg on the side.
Ingredients
Makes around 6-8 fritters
- 250–300g cooked leftover vegetables
(e.g. Brussels sprouts, peas, carrots, cabbage, parsnips, broccoli, etc.) - 180–200g leftover potatoes
(mashed or chopped roast potatoes) - 1 medium egg (or flaxseed egg alternative)
- 4-5 tbsp plain or wholemeal flour (or a mix of both)
- 50g-80g finely shredded cooked meat e.g. turkey or chicken (optional)
Method
- Combine the ingredients:
Add all the vegetables, potatoes, egg, flour, and meat (if using) to a mixing bowl. Mash or mix together until the mixture starts to hold its shape. You can use a blender here too if you prefer. - Shape the fritters:
Take small handfuls of the mixture and form into patties. - Cook:
- Pan-fry: Heat a little oil in a non-stick pan and cook the fritters for 3-4 minutes on each side until golden.
- Air fryer: Cook at 180°C for 8-10 minutes, turning halfway.
Serve:
Enjoy warm with yoghurt, or alongside extra fruit and/or vegetables.
