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Roasted vegetable fritters

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These leftover roast vegetable fritters are a treat for breakfast, lunch or dinner. Enjoy them with your favourite condiment and get dipping!

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Roasted vegetable fritters


  • 5 eggs, lightly beaten
  • 1/2 cup (75g) self-raising or plain flour
  • 1/4 cup (15g) stale, packaged or panko breadcrumbs
  • 4 cups (800g) finely chopped leftover roasted vegetables
  • Oil, for shallow frying
  • 60g rocket leaves, spinach leaves, watercress or mixed salad leaves
  • 12 thin slices leftover roast meat such as pork, beef or lamb, to serve, optional
  • chilli jam, mayonnaise, aioli, yoghurt or sweet chilli sauce, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Whisk eggs, flour and breadcrumbs in a large bowl. Fold through vegetables.

  2. Step 2

    Heat enough oil in a large frying pan to cover base of the pan, over medium-low heat. Pour three ½ cup (125ml) portions of mixture in the pan, flatten slightly. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a paper towel lined plate. Repeat with remaining batter.

  3. Step 3

    Add meat slices to the pan and cook for 1 min each side or until heated through.

  4. Step 4

    Serve fritters with leaves, meat and your choice of sauce.

Recipe tip

Fold through some chopped meat into the batter before cooking. 

Fritters can be frozen in an airtight container for up to 3 months. 

Serve fritters for breakfast with eggs and bacon or smoked salmon.