FRITTERS, MEATBALLS AND BAKED BEANS

Prep time 10 mins Cooking time 30 mins Serves 6 Baked beans, to serve FOR FRITTERS A knob of butter 80g mixed vegetables (peppers, carrots, celery and courgettes), chopped 200g potatoes, peeled, boiled, drained and mashed 3 tbsp flour, plus extra if required 2 tbsp cream, whipped 1 egg yolk Butter and oil, for frying FOR MEATBALLS 1 tbsp olive oil 1/2 onion, finely chopped 1/2 red pepper, finely chopped 5 sprigs fresh thyme 50g butter, plus extra for frying 1 egg 2 slices fresh bread, crumbed 420g mince meat 1 To make the fritters, heat the butter in a frying pan and sauté the vegetables until just cooked. 2 Mix the vegetables with the mashed potato, flour, cream and egg yolk until well combined. Add more flour if the mixture does not bind. 3 Heat a non-stick pan with enough butter and oil to cover the base. Scoop tablespoons of the mixture into the pan and fry, turning until golden brown. 4 To make the meatballs, heat the oil in a pan and sauté the onion, pepper and thyme. 5 Let the mixture cool, season it then add the butter, egg, breadcrumbs and mince meat. Mix well, divide into lime-size balls and lightly dust with flour. 6 Heat a pan with a little more butter and oil and sauté the meatballs until golden brown and cooked through. 7 Serve fritters with warmed baked beans and meatballs.