Name: Herb Fritters with Yoghurt, Mint And Apricot Dip
Ingredients: 3 Eggs; lightly beaten (3; To 4); 150 g Mozzarella; grated; 85 g Freshly grated Parmesan; 125 g Fresh breadcrumbs; 1/2 Red onion; finely chopped; 1/4 ts Red chilli flakes; up to 1/2, up to; 2 tb Roughly chopped fresh marjoram; 2 tb Roughly chopped chives; and flowers, torn; ; into segments if; ; possible; 5 tb 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 tb Chopped fresh mint; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Grigson	6	servings

INGREDIENTS

3		Eggs; lightly beaten (3
		To 4)
150	g	Mozzarella; grated
85	g	Freshly grated Parmesan
125	g	Fresh breadcrumbs
1/2		Red onion; finely chopped
1/4	ts	Red chilli flakes; up to 1/2, up to
2	tb	Roughly chopped fresh marjoram
2	tb	Roughly chopped chives; and flowers, torn
		; into segments if
		; possible
5	tb	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	tb	Chopped fresh mint
		Salt and pepper

INSTRUCTIONS

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 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.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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