- 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, see p.301)
- 25g walnut halves, lightly toasted and roughly chopped
- 8 large eggs, beaten
- 60ml sunflower oil, for frying
- Makes 8 fritters to serve 4-8 (depending on whether everyone is having one, in a pitta, or two as they are)
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
- 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