Christmas Leftovers Fritters

2015-12-26 11.44.35-1

Christmas leftovers fritters don’t look pretty but they make a really good breakfast.

It’s 27 December. Two days after Christmas. You’re officially now allowed to stop eating crap and go back to eating Paleo. Or semi Paleo. Or maybe just Paleo at breakfast time.

Kidding aside though – I truly enjoy letting my hair down on Christmas, happy knowing that Paleo is there to pick me back up when I need it, and usually that happens a day or two after Christmas. I tend to spend Christmas away from home and it’s more important for me to enjoy meals together with the family, whatever it is, rather than panicking about how much non-Paleo food is in there. And it’s always homecooked food by my lovely grandmother, so I really really don’t care if there’s a bit of plain flour used to thicken the sauce, or vegetable oil to fry the onions, or (shock horror) a real mince pie! 

But I usually get to 27 December and allow Paleo to creep back into my life, usually starting with breakfast and slowly taking over the other meals too. That’s where I’m at now – as long as I start the day right I’m quite happy with how the day pans out. And as the days stretch away from Christmas Day my Paleo meals get more and more dominant. Today I managed two out of three meals fully Paleo! I suppose I get less lazy and get back in the kitchen to make gluten-free flour versions of things my grandma cooks – so I’m still eating the same as everyone, just less wheaty versions! Soon I’ll be home and a new year will be starting and I’ll get back into full swing, starting with an almost-Whole30

But for now, while I’m still eating up the leftovers, these fritters are magic. Obviously you don’t have to use Christmas leftovers – you could use any leftovers! – but these are a particularly great way to start Boxing Day with minimal effort.

Ingredients. Makes six fritters.

  • Any mix of leftovers but I used: 2 slices of stuffing, 2 slices of ham, a handful of brussels sprouts and chestnuts, 1 parsnip, 1 chipolata
  • 2 eggs
  • Sprinkle of sage (dried or fresh, chopped)
  • Salt and pepper
  • 1 tspn coconut oil/butter/ghee/lard

Method. Preparation and cooking time: 15 minutes

  1. Chop all the leftovers into small pieces and place in a bowl.
  2. Crack the 2 eggs into the bowl, break up the yolks with a fork, sprinkle in the sage and seasoning and the mix everything together until well combined.
  3. Heat the fat in a large frying pan. When hot, place ladlefuls of the mixture into the pan (I managed to get 6 fritters into 1 large cast iron frying pan).
  4. Allow to brown on one side and then flip to brown the other side.
  5. Serve up with leftover red cabbage, greens, or sauerkraut.

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