Kuku Sabzi Fritters
Servings: 2 People
Ingredients
- 75 g [V] Fresh dill finely chopped
- 75 g [V] Fresh basil finely chopped
- 75 g [V] Fresh coriander finely chopped
- 3/4 tsp [S] Cumin powder
- 25 g [S] Breadcrumbs
- 2 tbsp [V] Dried cranberries
- 15 g [V] Walnut halves lightly toasted and roughly chopped
- 4 [P] Egg large and beaten
- 30 ml [S] Vegetable oil for frying
- [S] Salt to taste
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 for a few minutes to allow the bread to soak into the egg.
- 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.