Leftovers Greens Fritters with Crumbled Cheese
These are one of my favourite quick lunches and suppers and make an appearance in my house at least once a week as they make their way from the chopping board to the table in ten minutes.
Here they are packed with Christmas leftovers. They work with pretty much any greens or cheese that’s left on your cheeseboard so feel free to have a play. I partner them with a shock of lemon zest mustardy salad leaves for lunch or dinner. If you don’t have dill other soft herbs like basil, parsley or tarragon would all work well.
250 g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens (about 100g)
1/2 a clove of garlic
a few sprigs of fresh dill
50 g leftover cheese
3 large free-range eggs
Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
Put the shredded sprouts and greens into a bowl. Crumble in the cheese, add the garlic, dill and lemon zest and a good pinch of sea salt and black pepper, and mix well.
Crack in the eggs and mix to combine.
Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
Halve and serve the remaining lemon on the side for squeezing over.
Image: Maja Smend
This recipe originally appeared in Jamie Magazine.