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.

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