Title: Herb Fritters with Yoghurt, Mint And Apricot Dip
Categories: Grigson
Yield: 6 servings

3 Eggs; lightly beaten (3
To 4)
150 g Mozzarella; grated
85 g Freshly grated Parmesan
125 g Fresh breadcrumbs
1/2 Red onion; finely chopped
1/4 ts Red chilli flakes; up to
-1/2, up to
2 tb Roughly chopped fresh
-marjoram
2 tb Roughly chopped chives; and
-flowers, torn
; into segments if
; possible
5 tb Roughly chopped flat leaf
-parsley
1 Handful rocket leaves;
-roughly chopped
1 Handful baby spinach leaves;
-roughly chopped
Salt and pepper; sunflower
-oil
Generous knob of butter for
-frying

-------------------------------FOR THE SAUCE-------------------------------
1 500 gram tub Greek yoghurt
12 Ready-to-eat dried apricots;
-finely diced
2 Garlic cloves;
; crushed
2 tb Chopped fresh mint
Salt and pepper

1 Mix the fritter ingredients, except the oil and butter, until thick and
fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more.
Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a
frying pan, add the butter and heat until hazy.

2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your
hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on
paper and serve hot with the sauce.

Converted by MC_Buster.

Recipe by: Sophie Grigson's Herbs

Converted by MM_Buster v2.0l.