These leftover roast vegetable fritters are a treat for breakfast, lunch or dinner. Enjoy them with your favourite condiment and get dipping!
Whisk eggs, flour and breadcrumbs in a large bowl. Fold through vegetables.
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.
Add meat slices to the pan and cook for 1 min each side or until heated through.
Serve fritters with leaves, meat and your choice of sauce.
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.