Leftover Vegetable Fritters with Dill Yogurt

Crispy fritters made from grated vegetables, potato and stale bread, turning leftovers into a quick main dish. A fresh dill yogurt goes well with them.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Waxy potato
• 300 g Leftover vegetables (e.g. carrot, zucchini, leek)
• 1 pc Onion
• 1 pc Egg
• 40 g Wheat flour
• 30 g Stale bread
• 2 tbsp Cooking oil
• 150 g Plain yogurt
• 1 bunch Dill
• 0.5 pc Lemon
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Peel the potato and grate it finely, then squeeze it well in a kitchen towel. Finely grate the leftover vegetables and grate the onion.
2. Grate the stale bread into fine crumbs. Mix the potato, vegetables, onion, breadcrumbs, egg and flour in a bowl and season with salt and pepper.
3. Mix the yogurt with finely chopped dill, the juice of half the lemon, salt and pepper, and chill.
4. Heat the oil in a non-stick pan over medium heat. Shape the mixture into four flat fritters and fry them in batches for 3 to 4 minutes per side until golden brown.
5. Let the fritters drain briefly on kitchen paper and serve warm with the dill yogurt.