Rocket and broad bean fritters, with green chilli, green pepper and rocket salsa
Serves 4 I suggest frying these as you need them, eating close to the pan, as it were.
For the fritters
— 6 eggs, beaten — 4 tbsp cream cheese — 1 tbsp fresh parmesan, grated — 2 heaped tbsp plain flour or chickpea flour — 150g rocket leaves — 6 tbsp broad beans — olive oil or groundnut oil, for frying
For the salsa
— 150g rocket, chopped — ½ green pepper, finely chopped — 2 hot green or 4 mild green chillies, deseeded and chopped, plus more if you like — juice of 1 lime — 4 tbsp extra-virgin olive oil — sour cream, to serve Mix together the eggs, cream cheese, parmesan and flour until you have a smooth, thick batter. Stir in the rocket and beans with half a teaspoon of salt and a pinch of ground white pepper.
Combine all the salsa ingredients in a bowl with some seasoning, then taste to adjust, adding more chilli if you like it hot. Put the salsa and
sour cream in separate serving bowls and set aside.
Heat the oil in a non-stick pan and drop in a heaped tablespoon of the fritter mixture. Add two or three more depending on the pan size, and cook until the underside of each fritter is light brown. Turn them over with a spatula and cook until puffed and just firm. Serve immediately with the salsa and sour cream.