Veal brain fritters with tomato ginger chutney

Preparation info
    • Difficulty

      Easy

Appears in

By Christine Manfield

Published 1999

  • About

Veal brains have larger lobes than the more commonly available lamb’s brains, which can just as easily be used for this recipe. The crunchy exterior of these fritters, lifted by a gentle spiciness, offsets the creaminess of the brains perfectly — both combining beautifully with the freshness of the chutney. A dish for those who appreciate textures.

Ingredients

Method