Herb Fritters with Yoghurt, Mint And Apricot Dip
Ingredients
- 3 Eggs lightly beaten (3 To 4)
- 150 g Mozzarella grated
- 85 g Grated Parmesan fresh
- 125 g Fresh breadcrumbs
- 1/2 Red onion finely chopped
- 1/4 ts Red chilli flakes
- 2 tb fresh Roughly chopped
- 2 tb chives Roughly chopped, into segments if possible
- 5 tb flat leaf parsley Roughly chopped
- 1 Handful rocket leaves
- 1 Handful baby spinach leaves
- Salt and pepper sunflower seeds
- Generous knob butter
- 1 500-gram tub Greek yoghurt
- 12 dried apricots Ready-to-eat
- 2 cloves Garlic crushed
- 2 tb fresh mint Chopped
- Salt and pepper
Instructions
- 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. Recipe by: Sophie Grigsons Herbs
