Courtney Roulston cooks leftover vegetable fritters with a dill sour cream sauce

Cheesy broccoli fritters topped with a zesty dill sauce – it might sound like a delicious delight from your local cafe, but this dish is so simple, you can make it with pantry staples and a few leftovers.

Chef and Coles ambassador Courtney Roulston joined The Morning Show to show us how to whip up these tasty anytime treats.

Courtney Roulston’s vegetable fritters with dill sour cream sauce

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Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients

• 250g leftover cooked broccoli, roughly chopped
• 1 big handful of cooked greens (spinach, silverbeet, brussels sprouts, kale ect), chopped
• ½ cup leftover cooked peas , crushed
• 1 lemon
• ½ bunch dill, chopped
• 2 green spring onions
• 80g cheese (you can use anything you have like cheddar, feta, halloumi, ricotta)
• 3 free range eggs
• ½ cup self raising flour
• 3 tablespoons sour cream or yoghurt
• Olive oil for frying

Method

1. Place the broccoli, greens, crushed peas, zest of ½ lemon, half the dill, spring onions, cheese and eggs in a bowl. Season with a pinch of salt and pepper.
2. Gently mix to break up the eggs then stir through the flour until you have a thick batter.
3. Heat 2 tablespoons of oil in a large frying pan over a medium heat. Add in heaped tablespoon sized amounts of the batter to make 4 even fritters in the pan. Cook on a gentle heat for 2-3 minutes each side, or until golden on the outside and cooked through. Repeat until all the batter is used.
4. Mix the remaining lemon zest and dill into the sour cream and place into a dipping bowl. Serve the fritters with the dill sour cream and lemon wedges on the side.

The Morning Show has a commercial arrangement with Coles.