Green fritters with tomatoes and lemony sour cream

Doug Sherring

Now that it’s spring (finally, thankfully) I thought vegetables would be a good start. Green fritters are a nice alternative to corn fritters, which my Mum makes better than anyone I know. Silverbeet is super cheap and very easy to grow, and I’m always hunting out new ways to cook it. Slicing it into salads is good, but blitzing it into green fritters is even better. The walnuts give them a subtle nutty flavour and a bit of texture too, and fresh herbs make everything more delicious.

Fritters

1	Leek, white part only (Main)
2 cups	Silverbeet, or baby silverbeet leaves, roughly torn (Main)
3	Spring onions, white part only, roughly chopped (Main)
½ cup	Walnuts
3	Eggs
½	Lemons, freshly zested
¼ cup	Flour
1 sprinkle	Chilli flakes, optional
1 bunch	Fresh mint
1 bunch	Flat leaf (Italian) parsley

Tomato salad

1 punnet	Cherry tomatoes
2 Tbsp	Walnut oil, or olive oil
1	Fresh basil, chopped

Lemony sour cream

1 squeeze	Lemon juice
1 sprinkle	Lemon zest
4 servings	Sour cream

Directions

Fritters

1. Chop the leek into four lengthways and separate the layers. Carefully place in a small pot of boiling water and cook for 5 minutes. Drain well.
2. Place leek in a food processor along with all other ingredients and season with salt and pepper. Blend well.
3. Heat a frying pan to medium-high heat with a little oil and a little butter.
4. Fry fritters in batches, flipping once.
5. Serve with tomato salad and lemony sour cream.

Tomato salad

Take the cherry tomatoes, chop into halves, and garnish with walnut or olive oil, fresh chopped basil, and salt and pepper.

Lemony sour cream

Add a squeeze of lemon juice, a little zest and some sea salt to some sour cream and stir together well.