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Herb Fritters With Yoghurt, Mint And Apricot Dip

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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.

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