Veggie Fritters
These crispy veggie fritters are a quick way to transform leftover vegetables.
Soggy Greens Dressing
Turn a bag of forgotten, sad looking greens into a damn good dressing. This works well with spinach, lettuce, rocket or even leafy herbs like parsley or coriander.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- Soggy leaves from the fridge (as many as you have to use up)
- 1/2 cup olive oil
- 1/2 white wine vinegar
- Salt and pepper to taste
Method
- Whiz the leaves in a food processor until coarsely chopped.
- Add oil and vinegar and pulse to incorporate. Season to taste.