CRISPY BEEF FRITTERS WITH LEMON AND YOGHURT DRESSING
THE flavours of this Middle Eastern appetiser work so well together; traditionally made with filo pastry, I use spring roll pastry as it leaves them crispier when deep fried. Alternatively, for a low-fat version, the finished parcels can be baked in a hot oven until crisp and golden. Serves 4 Ingredients: ●●One tablespoon olive oil ●●One onion – finely chopped ●●One clove garlic – finely chopped ●●200g minced beef ●●Two teaspoons cumin ●●One teaspoon ground coriander ●●100g feta cheese – diced To Serve: ●●Two tablespoons olive oil ●●Few mixed salad leaves ●●100ml yoghurt ●●Squeeze fresh lemon Method: 1. Heat the olive oil and fry the onion and garlic for two to three minutes until softened. Add the beef, cumin and coriander and sauté for five minutes – leave to cool. 2. Mix together the cheese, spinach, spring onions and beef mixture and season to taste. 3. Lay out the spring roll pastry, place spoonfuls of the mixture at one end of the pastry – roll to form a triangle – brush with water to stick. 4. Shallow fry in some hot vegetable oil for two minutes, until golden and crisp. Serve with the yoghurt, lemon and salad leaves.