Savoury butternut fritters

Using leftovers to make something special

Small butternut fritters, sprinkled with sesame seeds, served as a side dish

I hate throwing out leftovers, and sometimes you have to get creative.

I had:

3/4 cup Yorkshire pudding batter (very runny mix of eggs, flour and milk)

1 cup of roasted savoury butternut (garlic, chilli, fennel seeds)

I added a couple of teaspoons of baking powder and enough flour to make a fritter batter – still runny enough to slowly slide off a spoon by itself.

I dripped half a tablespoon at a time into a hot pan with a little oil, taking care not crowd the pan.

This made about 16 x 3 -4cm fritters.

Sprinkled them with sesame seeds.

I served these as a side with beef fried rice.

Beetroot couscous salad

Beetroot and couscous salad, using up leftovers
Beetroot couscous salad, made with one leftover ingredient: leftover beetroot salad

Leftover food – two equally valid paths

I love a cube of leftover lasagna from the day before. Pop into the microwave and there you go. But what if your leftovers are a bit of this, a little tupper of that? Then you do this:

Continue reading “Beetroot couscous salad”