Iranian herb fritters

MAKES 8 FRITTERS

40g dill, finely chopped

40g basil leaves, finely chopped

40g coriander leaves,

finely chopped

1½ tsp ground cumin

50g fresh breadcrumbs (about

2 slices, crusts left on if soft)

3 tbsp currants

25g walnut halves, lightly

toasted and roughly chopped

8 large eggs, beaten

60ml sunflower oil, for frying Salt

1 Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside. 2 Put 2 tablespoons of oil into a large non-stick pan and place on medium-high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time if you can – you want each of them to be about 12cm-wide – otherwise just do 2 or 3 at a time. Fry for

1-2 minutes on each side until crisp and golden-brown. Transfer to a paper-lined kitchen plate and set aside while you continue cooking with the remaining batter and oil.

3 Serve either warm or at room temperature.