Iranian herb fritters

INGREDIENTS MAKES 8

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

DIRECTIONS

Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside.

Put 2 tablespoons of oil into a large non-stick pan and place on a 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 kitchen paper-lined plate and set aside while you continue with the remaining batter and oil.

Serve either warm or at room temperature.

From Ottolenghi Simple by

Yotam Ottolenghi, Ebury Press,

£25. Photography by Jonathan

Lovekin.