| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Grigson | 6 | Servings |
INGREDIENTS
| 3 | Eggs, lightly beaten 3 | |
| To 4), To 4 | ||
| 150 | g | Mozzarella, grated |
| 85 | g | Freshly grated Parmesan |
| 125 | g | Fresh breadcrumbs |
| 1/2 | Red onion, finely chopped | |
| 1/4 | t | Red chilli flakes, up to |
| 1/2 up to | ||
| 2 | T | Roughly chopped fresh |
| marjoram | ||
| 2 | T | Roughly chopped chives, and |
| flowers torn | ||
| into segments if | ||
| possible | ||
| 5 | T | 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 | T | Chopped fresh mint |
| Salt and pepper |
INSTRUCTIONS
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.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”