Crispy Vegetable Fritters
1. Combine potatoes, egg and Maille Dijon Mustard in medium bowl. Stir in courgettes, carrots, salt and pepper. Shape into 2.5cm patties and chill for at least 1 hour.
2. Heat Olive Oil in large skillet over medium-high heat and cook fritters, turning once, until golden brown, about 10 minutes; drain on paper towels.
3. Serve with Maille Aioli sauce
4. Serve with poached eggs at breakfast, chicken or lunch, or cold as a snack; they’re also super with salmon steak for dinner.
Find more delicious recipes from Maille here.