Leek and Cheddar fritters recipe
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- Serves 2 (makes 6 fritters)
- 10 mins to prepare and 20 mins to cook
- 743 calories / serving
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
Each serving contains
- Energy
- 3095kJ 743.0kcal
- Fat
- 52g
- Saturates
- 14g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 50.6gProtein 22.3gFibre 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.
- See more 30 minute recipes
