Spring greens fritters with tahini sauce recipe

Method

1. Put the tahini, whole parsley leaves, the garlic, lemon juice and half the yogurt in a blender and blitz to a smooth sauce. Transfer to a bowl, stir through the remaining yogurt and season to taste. Transfer to the fridge until needed.
2. Mix the spring greens, most of the remaining herbs, the eggs, flour and cumin in a bowl with some seasoning to make a thick batter.
3. Heat half the oil in a large frying pan over a medium heat. Working in batches, dollop 1 tbsp batter per fritter into the pan and fry for 1-2 mins on each side until golden, pressing the fritters down when flipping. Transfer to a plate lined with kitchen paper and repeat with the remaining oil and batter to make 8 fritters.
4. Serve warm with lemon wedges and the rest of the herbs, with the tahini sauce alongside.

• Tip: Swap the spring greens for 1 large, grated courgette or 2 grated carrots.

• See more Vegetarian recipes

• Freezing and defrosting guidelines

  Freeze fritters only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.