You probably know by now that I LOVE fritters. Not only are they a great way to use up root veggies that need a new lease of life, but they’re also delicious hot straight from the pan or at room temperature, meaning they can be enjoyed for dinner then packed up in lunchboxes for the next day.
You can fritter many different ways and I’ve made many in my time, but I think these sweet potato ones are my favourite. Don’t skip the creamy avocado dip, or at least a creamy dip of some sort! Whipped feta or even a simple lemony yoghurt would also be good.
I’d love to know - what are the recipes you make for dinner that roll over especially well to lunch the next day? Bonus points if they can be packed up in a container and survive the tube journey to work! Please share in the comments. Also, I’m always inspired by what you want to read more of in this newsletter so please let me know!
For more Spring recipe inspiration, check out these newsletters from this time last year:
Spiced fried rice with cauliflower and pomegranate