Addictive Leek Fritters with Mint & Lemon Yogurt Sauce

I’m pretty obsessed with my new cookbook, Plenty by Yotam Ottolenghi . If I could sleep with it under my pillow I would, but that’s weird. This guy used to write the “New Vegetarian” column for The Guardian but was apparently really controversial because he’s not a vegetarian. So he’d write a recipe and add something like “goes wonderfully with a rack of lamb” and  obnoxious hardcore vegetarians would write in APPALLED that he’d even mention meat in his so-called vegetarian recipes. (Apparently, some people have way too much time on their hands.)

Anyways, I ordered the book online and when it arrived I was nearly peeing myself with excitement as I looked through all the photos.

The Leek Fritters is one of my first attempts at a recipe from this book. They were fun to make, tasty and as addictive as crack. I didn’t follow the recipe exactly because I didn’t have some ingredients. But overall it worked out perfectly. I also made a variation on the yogurt he puts in there to serve with the fritters (again, I changed the recipe based on the ingredients I had).

Here we go!

What you’ll need:

  • 3 leeks, trimmed washed and chopped (See photo)
  • 1 large red onion, finely chopped
  • Olive oil
  • One fresh red chili deseeded and sliced
  • A bunch of parsley (although I didn’t use any)
  • Some spices (the original recipe calls for ground coriander, ground cumin,  turmeric and cinnamon, but use whatever you want)
  • 1 tsp of sugar
  • 1/2 tsp salt
  • 1 egg white
  • 1 whole egg
  • a little less than a cup of self-raising flour
  • 1 tbsp baking powder
  • 150 ml milk
  • about 3 tablespoons of melted butter

For the sauce

  • 3/4 cup plain greek yogurt
  • A bunch of fresh mint leaves
  • The juice of one lemon
  • A drizzle of olive oil
  • Salt and pepper
  • 1 garlic clove

What to do:


First, make the sauce by blending everything with a food processor, blender, hand blender etc. 

 

Then, pour a bit of olive oil into a frying pan, and cook the leeks andonion on medium, for about 15 minutes or until they soften.

Toss the cooked leeks and onion into a large bowl and add the chilli, parsley spices, sugar and salt and allow to cool off.

So now you’ll need two other smaller bowls. In one, whisk the egg white until it starts to “form soft peaks”. I really didn’t know what this meant so I basically whisked until my arm got tired. Then gently fold the egg white into the veggies. In the other bowl, mix the flour, butter, baking powder and milk and the other egg. Then mix all of this into the veggies as well.

Then heat up some more olive oil in a pan and scoop dollops of the leek mixture into the pan and flatten (I used a ladle to do this). Fry on each side for about 4 minutes and flip over with a spatula.

I served them with a big steak for the boyf and a lovely pickled cabbage and cucumber salad. (Secret: the cabbage wasnt really pickled, I tossed it with some lemon and lime juice and a sprinkle of sugar and it just tasted that way).

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This entry was posted in Middle Eastern, Uncategorized, Veg. Bookmark the permalink.

3 Responses to Addictive Leek Fritters with Mint & Lemon Yogurt Sauce

  1. Henri says:

    fabulous love the knife

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