Veal brain fritters with tomato ginger chutney

Preparation info
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By Christine Manfield

Published 1999

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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.