Cheesey Veggie Peel Fritters Recipe

Ingredients

2 onions
2 garlic cloves
2-3 thyme sprigs, plus extra to serve
100g mature Cheddar cheese
2 large handfuls of clean potato, carrot and/or parsnip peelings
100g plain flour
10 eggs
Hot sauce & pepery salad leaves, to serve

Prep: 10 mins | Cook: 20 mins

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Method

1. Warm your oven to 180°C/Fan 160°C/Gas 4. Peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Pick the thyme leaves off 2-3 stalks. Coarsely grate the cheddar.

2. Tip the clean vegetable peelings into a large bowl and add the sliced onions, garlic, thyme and cheddar. Season with a good pinch of salt and pepper and toss to combine. Stir in the flour and mix till it coats the ingredients. Beat 2 eggs in a separate bowl, then add to the peelings and stir till everything is coated and sticky.

3. Pour 2 tbsp oil into a large frying pan and warm over a medium-high heat. Add 3-4 spoonfuls of the fritter mix to the pan and lightly flatten them. Fry for 2-3 mins on each side, till golden brown, then transfer the fried fritters to a baking tray. Repeat with the remaining peel mix to make more fritters, adding more oil as needed. You should have 12-16 fritters. Slide the tray into the oven and bake for 10 mins.

4. When the fritters are nearly cooked, pop the empty frying pan back on a medium heat and add an extra splash oil. Crack in 2-4 eggs and fry them for 3-4 mins, till the yolks and whites are set to your liking. Slide onto a warm plate and repeat till you have cooked 2 fried eggs per person.

5. Divide the fritters between four warm plates and top with the fried eggs. Sprinkle with some extra fresh thyme. Serve with hot sauce and/or a handful of peppery salad leaves.