Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- lightly beaten (3
to 4)
150 grams mozzarella -- grated
85 grams freshly grated parmesan
125 grams fresh breadcrumbs
1/2 red onion -- finely chopped
1/4 teaspoon red chilli flakes -- up to 1/2, up to
2 tablespoons roughly chopped fresh marjoram
2 tablespoons roughly chopped chives -- and flowers, torn
-- into segments if
-- possible
5 tablespoons roughly chopped flat leaf parsley
1 handful rocket leaves -- roughly chopped
1 handful baby spinach leaves -- roughly chopped
salt and pepper -- sunflower oil
generous knob of butter for frying
***FOR THE SAUCE***
1 500 gram tub greek yoghurt
12 ready-to-eat dried apricots -- finely diced
2 garlic cloves
-- crushed
2 tablespoons chopped fresh mint
salt and pepper |
Preparation:
1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy.
2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce. |
