Rocket and broad bean frit­ters, with green chilli, green pep­per and rocket salsa

The Daily Telegraph - Telegraph Magazine - - NEWS -

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.

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