Silverbeet Fritters with Yoghurt dip
For the dip
- ½ cup Greek yogurt
- 1 garlic clove, crushed
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- A handful of parley chopped finely
- Salt
- pepper
- 1 bunch silverbeet
- onion, chopped and sauteed
- ⅓ cup grated Parmesan cheese
- 2 eggs
- 6 tablespoons dried white bread crumbs (or you can use flour)
- For the dip. Mix all ingredients in a bowl, add salt and pepper to taste and set aside, ready to serve.
- Cut stalks from leaves. Bring a large pan of water to boil. Add the stalks and simmer for 3 minutes. Then add the leaves, stir and continue simmering for 2 minutes. Drain the silverbeet and allow to cool slightly.
- Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
- Add rest of fritter ingredients, and salt & pepper. If mixture is very soft and sticky, add more crumbs/flour.
- Pour enough frying oil into a large pan to come 1 finger up the sides of the pan.
- Shape mixture into patties, whatever size you fancy. Try not to make them too big though, as they may not cook through too well.
- Fry them for about 4 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with the dip on the side.
- Enjoy!
1 comment
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Super yummy! I thought it would take longer than it did, and to keep the dishes to a minimum, I just mixed in the eggs, flour, and parmesan in the cooled pot that had boiled the silverbeet. Also that dip is light but packs a punch<3<3<3
Lou on