Recipe of the day: potato, leek and broccoli fritters

This is an easy and budget friendly recipe, as well as a fun way to eat your veggies.

Copyright: Photographer Adrianna Anastasiades


Half a leek

4 large potatoes (peeled)

1 tbsp fresh parsley chopped finely

3 eggs

4 small florets of broccoli

4 tbsp of dried breadcrumbs

1 cup of all purpose flour (add another cup if the batter is too wet)



Paprika 1 tsp

Dried mint 1 tsp

Olive oil for frying

Serves: 8 – 10 Prep time: 15 minutes Cooking time: 10 minutes


Step. 1: Grate the potatoes in a bowl and then tip them in a cloth and secure tightly in order to squeeze out the excess water above the kitchen sink. Tip them back in a large bowl.

Step. 2: Chop the leek and broccoli finely and add them to the bowl. Add the parsley, paprika, salt, pepper, dried mint, eggs, breadcrumbs and flour into the bowl and mix well.

Step. 3: On a medium to high heat, heat a medium sized frying pan with olive oil. In order to have a clean frying process, use two spoons to scoop up the mixture and add two spoonfuls of the mixture at a time in the frying pan. Fry on both sides for 2-3 minutes, until they reach a golden brown colour. Let them cool down on a plate with kitchen paper.

Tip: You can serve them with salad and Greek yoghurt on the side, or have them for breakfast with poached egg and tomato relish.

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