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Leek and Cheddar fritters recipe
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If you're looking for a light lunch idea using just organic ingredients, these fritters made with silky leeks and oozy sharp Cheddar are the perfect dish. Serve with a simply dressed watercress and spinach salad. See method
Ingredients
- 2 tbsp vegetable oil
- 10g organic butter
- 1 large organic leek, finely chopped
- 2 organic eggs
- 1 tsp Dijon mustard
- 50ml organic semi-skimmed milk
- 100g organic self-raising flour
- ½ tsp baking powder
- 50g organic mature Cheddar, grated
- 1 tbsp chopped tarragon
For the salad dressing
- 1 tbsp organic balsamic vinegar
- 2 tbsp organic extra-virgin olive oil
- 80g bag organic watercress, spinach and rocket salad
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
3095kj
743kcal
37%
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Fat
52g
74%
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Saturates
14g
71%
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Sugars
7g
8%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 50.6g
Protein 22.3g
Fibre 2.5g
Method
- Heat 1 tbsp vegetable oil and the butter in a large, nonstick frying pan over a medium-high heat. Add the leeks and fry for 6-7 mins until soft and just starting to brown. Set aside to cool.
- Put the eggs, mustard, milk, flour and baking powder in a bowl and whisk together until you have a smooth batter. Stir in the cooled leeks, Cheddar and tarragon. Add a little extra milk if your batter is too thick to coat the leeks and cheese fully.
- Wipe the frying pan clean and heat 1 tbsp vegetable oil over a medium-high heat. Using a tablespoon, add 2 or 3 dollops of batter to the pan, depending on how many fit, and gently push down with the back of the spoon to shape the fritters.
- Cook for 4-5 mins on each side until golden and crisp. Remove the fritters from the pan and keep warm. Repeat until all the batter has been used.
- Mix together the balsamic vinegar and olive oil toss with the salad. Serve with the hot fritters.
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