At times, there can be nothing more tiresome than packing a child's school lunchbox. But try this recipe, which offers a healthy and colourful option. And the bonus? Many of the elements of this fritters dish can be frozen or prepared well in advance of the school day.

Recipes Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

Potato and vegetable fritters with tomato chutney wrapped in lettuce leaves

for fritters
500g cooked mashed potato, white or sweet potato
100g grated cheese
100g plain flour (can be g/f)
2 eggs lightly beaten
salt and pepper to taste
2 tbsp chopped chives or spring onion
vegetables of your choice
1 tsp olive oil for frying

for tomato chutney
10 large ripe tomatoes, coarsely chopped
½ red onion, chopped
150g brown sugar
125ml malt vinegar
salt and pepper
1 tsp dried chilli flakes (optional)

Mix all ingredients together, then add choice of vegetables – I suggest broccoli, peas, asparagus and baby spinach (all lightly cooked); tomato, red capsicum and basil; or roasted pumpkin, corn and dill.

Add the vegetables to the mashed potato base and form into balls. Line a baking sheet with baking paper and oil, bake the potato and vegetable fritters at 180C for 20 minutes or until cooked through. Serve with tomato chutney and herbs wrapped in iceberg lettuce. The fritters will freeze for up to 1 month, individually wrapped.

For the chutney, combine the tomato, onion, sugar, vinegar, salt and chilli (if using) in a large saucepan over low heat. Cook, stirring, until the sugar dissolves. Increase heat to medium. Bring to the boil. Cook, stirring occasionally, for 1 hour or until mixture thickens.

Pour while very hot into sterilised jars with lids. Seal. Turn the jars upside-down for 2 minutes. Turn upright and set aside to cool. Store in a cool, draught-free place for up to 1 month or divide into small freezer bags, seal tightly and freeze for up to three months.

 

This article first appeared in the August 2024 issue of SALIFE magazine.