Simple fritters made with grated vegetables

There are always leftover vegetables that end up in a strange limbo: a bit of grated carrot, a softer courgette or already chopped cabbage, half a leek. You do not feel like cooking them again in the same way, but throwing them away makes no sense either. Bringing them together into a single mixture and baking them in the oven is a natural way to give them continuity, without drama or overcomplicating things.

These fritters do not ask for perfection or exact proportions, and they work best when the recipe adapts to what is in the fridge, not the other way around. They are good hot or cold, on the same day or the next, and fit easily into meals without taking up too much time.

For these fritters, you will need:

• Grated vegetables (carrot, courgette, pumpkin, or a mix)
• Eggs
• Flour (or oat flakes)
• Grated cheese (optional)
• Salt
• Dried herbs or spices (of your choice)
• Olive oil

Place the grated vegetables in a large bowl. Add the eggs and the flour or oats in an amount sufficient to bind everything together without drying it out. Add the cheese, if using, and season with salt and herbs or spices. Shape small portions and place them on a baking tray lined with parchment paper. Drizzle lightly with olive oil and bake in a preheated oven at 180 °C until golden and firm.

They can be served with a simple salad, sautéed vegetables or as part of a lighter meal. They keep well in the fridge and continue to work over the following days, without losing texture or flavour.