Name: Iranian herb fritters
Ingredients: 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 barberries (or currants); 25g walnut halves, lightly toasted and roughly chopped; 8 large eggs, beaten; 60ml sunflower oil, for frying; salt

Main Easy

Serves 4-8, makes 8 fritters

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These can be snacked on as they are, at room temperature, or else served with a green tahini sauce and some extra herbs. These fritters are a bit of a fridge raid, using up whatever herbs you have around. As long as you keep the total net weight the same and use a mixture of herbs, this will still work wonderfully. The batter will keep, uncooked, for 1 day in the fridge. Alternatively, pile the fritters into pitta bread with condiments: a combination of yoghurt, chilli sauce, pickled vegetables and tahini works well. You’d just need one fritter per person, rather than two

Ingredients

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	barberries (or currants)
25g	walnut halves, lightly toasted and roughly chopped
8	large eggs, beaten
60ml	sunflower oil, for frying
	salt

Method

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