Lettuce, Mint & Spring Onion Fritters Recipe

Ingredients

2 tsp cumin seeds
1 ridge cucumber
A handful of mint
150g Greek style yogurt
1 Little Gem lettuce
2 spring onions
150g plain flour
1 tsp baking powder
1 egg
A handful of lamb's lettuce

Prep: 15 mins | Cook: 20 mins

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Method

1. Put a dry frying pan on a medium heat. Add the cumin seeds. Toast for 1-2 mins, shaking the pan, till the seeds pop. Tip them into a mixing bowl. Take the pan off the heat (you'll need it later).

2. Peel the cucumber (the peel can be bitter). Halve and coarsely grate it. Add it to the cumin. Pick the mint leaves off their sprigs and finely chop them. Add half the mint to the cucumber, and keep the remaining chopped mint for later.

3. Spoon the yogurt into the bowl, add a pinch of salt and a drizzle of olive oil. Stir to mix, then set aside.

4. Trim the root end off the lettuce. Halve the lettuce and finely slice it. Trim the roots and ragged greens off the spring onions. Finely slice the spring onions.

5. Tip the flour into a clean mixing bowl. Add the baking powder and a pinch of salt. Whisk everything together. Crack the egg into a separate bowl and whisk to beat it. Pour the egg into the flour, add 150ml cold water and stir together to make a smooth batter. Tip in the remaining chopped mint leaves, the shredded lettuce and spring onions. Stir to mix together.

6. Put the frying pan on a medium-high heat. Add a splash of oil, then drop in 4 heaped tbsp batter to make 4 fritters. Fry for 2-3 mins, then carefully flip over. Fry for another 3-4 mins till browned. Lift the fritters out of the pan and set aside on a plate lined with kitchen paper. Repeat until you have used up all the batter. You can keep the cooked fritters warm in an oven set to a low temperature.

7. Divide the fritters between warm plates and serve with the yogurt dip and a few handfuls of lamb's lettuce.