By keeping the fridge stocked with hard boiled eggs, and a range of vegetables and pickles, a quick and nutritious “scraps lunch” can be assembled in a few minutes. As the name implies, just take whatever scraps you have floating around in your fridge and whack it on a plate. We glammed this one up with fritters using leftover sweet potato from this soup.
You will need
- 1 egg
- 175g sweet potato, grated
- 30g grated cheese
- 2 tablespoons wholemeal flour
- 1/2 teaspoon each of ground cumin and coriander
- Sea salt and black pepper to season
- 1 tablespoon olive oil (you can cheat and use spray oil)
What you do
Heat a frying pan over medium heat with the olive oil. In a medium bowl, lightly whisk the egg. Throw everything else in and mix it together with your hand. Grab small handfuls, put in pan, flatten a bit and cook for 1-2 minutes until golden brown. Flip and cook the other side until brown.
Keep leftovers for breakfast with eggs, avocado or spinach, or any vegetables you have on hand. They also freeze well.