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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
