Leek and Feta Fritters

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A very moreish starter or light lunch with a bitter leaf salad. The dip includes sumac, a deep-red, lemony spice used a lot in Middle Eastern cuisine. It’s increasingly available in supermarkets, but if you can’t find it, use a little extra lemon juice and a couple of grinds of pepper instead.

Ingredients

For the fritters

  • 3 leeks, washed, trimmed and finely sliced
  • 25 g butter
  • 2 tbsp

Method

Heat the oven to 180°C/Gas 4.

Lightly fry the leeks in the butter and oil in a frying pan over a medium heat until starting to soften, about 7 minutes.

Whisk the eggs and crème fraîche until light and starting to increase in volume. Sift in the self-raising flour, gram flo