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