Herb fritters with yoghurt, mint and apricot dip
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs; lightly beaten (3 | |
| To 4) | ||
| 150 | grams | Mozzarella; grated |
| 85 | grams | Freshly grated Parmesan |
| 125 | grams | Fresh breadcrumbs |
| ½ | Red onion; finely chopped | |
| ¼ | 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 | ||
| 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 | ||
Directions
FOR THE SAUCE
1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for ½ hour or more.
Mix the sauce ingredients just before using. Pour 1cm/ ½" 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.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.