| 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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