- A 150g pot of yogurt
- 1 lemon
- 3 carrots
- 2 spring onions
- A handful of sorrel
- A 150g bag of bulgar wheat
- 1 tsp cumin seeds
- 2 eggs
- 2 tbsp plain flour
- 1 tbsp Balsamic vinegar
- 2 large handfuls of rocket
- A pinch of dried chilli flakes
- Sea salt and freshly ground pepper
- 7 tsp olive oil
- A couple of bowls
- Pan with a lid
- Frying pan
- Pestle and mortar or spice grinder (optional)
- Small jug
- Kitchen paper
- Colander or sieve
Spoon the yogurt into a bowl. Finely grate or pare the zest from the lemon. Stir into the yogurt with a pinch of salt and pepper. Put to one side.
Trim and peel the carrots. Finely grate them. Pop them in a clean tea towel. Wrap it round them, then twist to wring out as much water as possible. Trim the spring onions. Finely slice them. Finely slice the sorrel.
Fill a pan with water. Add a good pinch of salt. Cover. Bring to the boil. When the water in the pan boils, add the bulgar wheat. Set the heat to medium. Pop the lid on the pan. Simmer for 8-10 mins till the bulgar wheat is tender. Drain. Squeeze in the juice of the lemon and season.
Measure out 1 tsp of the cumin seeds. Add to a dry frying pan. Toast over a medium heat for 2-3 mins till the seeds pop and jump. Keep shaking the pan while the seeds toast.
Grind the cumin seeds with a pestle and mortar or spice grinder or keep them whole. Break the eggs into a bowl. Beat them. Add the cumin, flour, sorrel, spring onions and carrots. Season with salt and pepper. Stir to mix.
Pour the Balsamic vinegar into a small jug. Add 1 tsp olive oil and some seasoning. Whisk. Toss through the rocket leaves.
Add 1 tsp olive oil to a frying pan. Pop over a low heat. Add 2-3 tablespoons of the fritter mix to the pan. Fry for 2-3 mins. Flip over. Fry for another 2-3 mins till the fritters are golden.
Pop the fritters on a plate lined with kitchen paper. Repeat with the remaining mixture to make 6-8 fritters. Drain the bulgar wheat. Serve the hot fritters with the bulgar, Balsamic rocket and the yogurt sprinkled with chilli flakes.