While the beetroot’s cooking, make the fritter mix. Finely shred one of the lime leaves, using scissors if that’s easier. Place in a small food processor along with the chilli, ginger and four of the garlic cloves and blitz to a rough paste. Add the duck meat, fish sauce and
Place the cooled beetroot in a small food processor along with the remaining clove of garlic, the pine nuts, Parmesan, sesame and olive oils and the Thai basil and coriander leaves. Blitz to a paste, then season with salt and pepper.
Heat 1.5 cm of vegetable oil to 180°C in a deep-sided frying-pan (to avoid it splattering too much). Carefully lower in the fritters, not overcrowding the pan, and cook for one minute. Turn them over and cook for another 30-45 seconds. Once cooked take them from the cooking oil and place on kitchen paper to drain.
Dollop a little pesto onto each fritter and eat while hot. Give the leaf a wee chew too - it’s quite delicious, if quite inedible.
© 2010 Peter Gordon. All rights reserved.