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These fritters were made at the National Eisteddfod in 2012 as part of the 'Festival Flavours' campaign by People's Collection Wales and True Taste Wales.
The recipe was a popular one during rationing.
1/2 oz margarine
8oz mixed grated vegetables
2 fresh or powdered eggs
Salt and pepper
Melt the margarine in a small saucepan; add the vegetables and cook until they are lightly cooked.
Lightly whisk the eggs, add salt and pepper and pour over the vegetables.
Scramble lightly and serve with potatoes, as a sandwich filling or on toast.

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