These delicious little fritters are a great way to use up all the little bits of veggies that are in the bottom of your fridge, they are also great when the summer comes and you have a glut of vegetables from your garden or allotment, basically they work really well with all your favourite veggies. We enjoyed ours served warm in a tortilla wrap drizzled with the chilli yogurt sauce and salad.

Low-calorie cooking spray

1 large carrot, grated

A small leek, thinly sliced

A small courgette, grated

1 red pepper, finely diced

1 small red onion, finely diced

1 tsp smoked paprika

3 eggs, lightly beaten

100g self – raising flour

Salt and freshly ground black pepper

100g reduced-fat cheddar cheese, grated

2 tsp hot sauce

150g low-fat natural yoghurt

Fresh thyme to garnish (Optional)

Salad leaves to garnish

Method

Spray a large frying pan with low-calorie spray and set over a medium heat. Add the vegetables and paprika, and sauté, stirring often, for 4 – 5 minutes until the vegetables are tender. Transfer to a bowl and wipe the frying pan clean.

In another bowl, whisk together the eggs and flour, then season with salt and freshly ground black pepper. Stir in the cooked vegetables, and cheese.

Spray the frying pan again with more low-calorie spray and return to a medium heat. In batches, cook 3 tbsp dollops of the mixture for about 3 minutes on each side until golden brown and cooked through.

In a bowl combine the hot sauce and yoghurt. Stack the fritters on a serving plate, drizzle with a little of the yoghurt sauce and sprinkle with thyme, if using. Serve with the salad leaves and any remaining yoghurt sauce for dipping.