Love your leftovers with this easy fritters recipe

Join Adam Liaw on The Brighter Side as he turns leftovers into a feast

Adam Liaw has a refreshing take on leftovers – he thinks of them as ‘head-start food’ for another delicious dinner.

“Chefs never put anything in the bin. Anything that goes in the bin can impact your bottom line, and it’s the same with your family – anything you put in the bin at home impacts your family’s bottom line.”

Here, he shows you how to transform last night’s chicken roast into next-day fritters that are perfect for lunch, a light dinner or even the kids’ lunchboxes.

“I love the way this has so many different flavours. It makes non-exciting leftovers pretty interesting ‘extra food’.”

For these fritters, Adam uses finely chopped roast chicken, roast potato, and pumpkin, and even spinach from his crisper draw. The great thing about this recipe, though, is you can basically use whatever you have in the fridge – think grated veggies, finely chopped herbs, leftover pork or beef – as Adam says, “We just need about two cups of whatever we’ve got.“

Ingredients

• 3 zucchinis, grated
  
• 1⁄2 cup self-raising flour
• 2 eggs
• 2 cups leftovers or other vegetables, roughly chopped (think baby spinach, leftover roast chicken et cetera.)
• 1 cup grated cheese
• 2 tbsp vegetable oil
• 1⁄2 cup sour cream to serve
• Sriracha or other chilli sauce to serve

Method

1. Combine the zucchini with the flour, eggs and leftovers. Add the cheese and mix to a thick mixture.
   
2. Heat a large frying pan over medium heat and add the oil. Spoon about half a cup of mixture into the shape of a small patty and fry for about four minutes per side until golden and cooked through.
   
3. Repeat for the remaining mixture. Serve with the sour cream and chilli sauce.