How to Make Roasted Vegetable, Feta and Herb Fritters

Ingredients

• 300 g leftover roasted vegetables, such as potato, sweet potato and carrot
• 1 medium potato, microwaved and flesh scooped out
• 1 courgette, grated and squeezed dry
• 1 red pepper, finely chopped
• 80 g reduced-fat feta, crumbled
• 2 eggs, lightly beaten
• 4 tbsp wholemeal flour
• 4 tbsp chopped fresh flatleaf parsley
• 4 tbsp chopped fresh mint
• 1 tbsp extra-virgin olive oil, plus extra 2 tsp for the dressing
• 150 g low-fat natural yogurt
• 2 tsp dijon mustard
• 4 tsp balsamic vinegar
• 80 g rocket, to serve

1. Put the roasted vegetables in a large bowl and mash, leaving some texture. Add the cooked potato, courgette, pepper, feta, eggs, flour and half each of the chopped parsley and mint. Stir until well combined, then season with ground black pepper. Using clean hands, shape into 12 fritters.
2. In a large non-stick frying pan, heat ½ tbsp olive oil over a medium-high heat. Put half the fritters in the pan and cook for 2–3 min on each side until golden and cooked through. Repeat with the remaining fritters, adding the remaining ½ tbsp olive oil as required.
3. Meanwhile, in a small bowl combine the yogurt and mustard with the remaining herbs. In a separate bowl mix the 2 tsp olive oil and balsamic vinegar.
4. Divide the fritters among 3 plates and serve with the herb yogurt and rocket dressed with the vinaigrette.