Leek, Sweetcorn & Tuna Fritters

• całkowity czas: 8 minutes

Składniki

I often get asked about living with a vegetarian… how I cope having to prepare two meals every day and I want give my ‘smart arse’ answer of ‘like every good housewife, I get up at 3am’ but I usually end up telling the truth, which is that I mostly eat vegetarian myself.

On occasion, I will make something that I call a ‘split dish’ where I’ll make the base of something that can have either a vegetarian or meat protein added to it at the end.

1 leek – chopped

4 or 5 brussels sprouts – shredded

Butter and olive oil

Fresh herbs – I used dill and coriander – chopped

Salt and pepper

6 tablespoons semolina flour (or any plain flour)

2 large eggs

2 tablespoons cottage cheese

3 tablespoons sweetcorn – I used frozen but canned would work well.

1 x 400ml can chickpeas

1 x 200m can tuna

Wskazówki

Place a large pan on a medium heat, add some olive oil and butter and once the butter is melted throw in the chopped leeks and shredded brussels sprouts and sauté gently until they’re soft. This should take roughly 8 minutes. Set aside until cool by half.

Add them to a large bowl and then throw in some fresh herbs, plenty of salt and pepper, 2 heaped tablespoons of flour, 2 heaped tablespoons cottage cheese, 2 eggs and the sweetcorn. Mix really well.

Take out half the mix and spoon into a second bowl. To one bowl add the tuna and to the other bowl, add 2/3rd chickpeas (the other 1/3 can go into the bowl with the tuna.

Ensure the chickpeas are mashed with a fork and then combine everything together. You may need to add another tablespoon of flour to each bowl to allow everything to come together, then form into 4 patties per bowl.

Saute the fritters in butter and olive oil until golden on each side. Once golden, place them into a warm oven until you’re ready to eat. They can be frozen once cooked.

Gorgeous ‘Sonoma’ green plates from @procookuk

Stunning olive oil from @windshoregoods