Arabian Herb Fritters
- 40g each chopped dill, basil and coriander leaves
- 1.5 tsp ground cumin
- 50g fresh breadcrumbs
- 3 tbsp currants
- 25g toasted walnut halves, chopped
- 8 beaten eggs
- 60ml sunflower oil
- Salt
- Tahini, to serve
- Place all the ingredients - minus the oil - in a bowl and season well. Mix well and set aside.
- Place 2 tbsp of oil in a pan and heat. Add ladles of batter to the pan in batches, then fry for 2 mins on each side until crisp and golden. Drain on kitchen paper and repeat until you have 8 fritters. Serve with tahini or whatever dips you fancy.
45 mins
Makes 8