Thursday, January 24, 2008

Broad bean fritters with lemon yoghurt

Tonight we had broad bean fritters. Now I am the first to admit I have never been a fan of broad beans, however this recipe has changed my mind. Would make an excellent entree.

500g frozen broad beans skinned
6 sprigs of coriander plus 6 for the yogurt dressing
sea salt
ground pepper
1 level teaspoon of ground cumin
1 teaspoon of sambal olek
1 heaped teaspoon of gluten free plain flour (or ordinary plain flour)
zest and juice of one lemon
Vegetable oil for frying
125g natural yogurt
salad leaves

Pinch off skins of broad beans. Whizz the coriander, add salt and pepper, then add the spices, sambal olek, broad beans and lemon zest. Whizz until finely chopped - stopping to scrape the mixture off the sides of the bowl. Sprinkle in the flour and pulse a few more times.

Shape the mixture into small rounds, approximately 20, and drop into preheated oil. Cook until brown on the outside (1-2 minutes). Drain on kitchen paper and serve on washed salad greens.

To make the lemon yogurt dressing, finely chop another six sprigs of coriander and stir into the yogurt, add the juice of half the lemon and mix well. Dress the salad leaves with any left over lemon juice and a little olive oil.

Use mint instead of coriander in the yogurt.
Use a small fresh chili instead of the sambal olek
Make the fritters larger for more of a main meal option

Other recipes coming this month:
  • Spinach and chickpea curry
  • Ratatouille
  • Thai pork balls
  • Rice salad
  • Asparagus souffle
Aunty A

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