Silverbeet and prawn fritters with chimichurri

Tam West

The following is a parsley chimichurri, perhaps the most simple, but perfect with the fritters.

Chimichurri

2 cloves	Garlic, finely chopped
1 cup	Flat leaf (Italian) parsley
1 tsp	Salt
3 Tbsp	Lemon juice
100 ml	Grapeseed oil, or other lightly flavoured vegetable oil

Fritters

4	Eggs, beaten
80 g	Flour
½ cup	Parmesan cheese, finely grated
1 tsp	Baking powder
½ tsp	Salt
6 leaves	Silverbeet, about 500g, coarse stems cut off (Main)
250 g	Raw prawns, thinly sliced, I used Australian prawns because they have a great flavour (Main)
1	Lemon, finely chopped zest
1 drizzle	Extra virgin olive oil, for frying

Directions

Chimichurri

1. Place the garlic and parsley in a mortar or small food processor and pound or process to a paste. Add the salt and lemon juice and pound or process again.
2. Add the oil a little at a time, stirring continuously until it is all used. Season with white pepper. Reserve.

Fritters

1. Put the eggs, flour, parmesan and baking powder and salt into a bowl and whisk until smooth.
2. Drop the silverbeet leaves into a saucepan of boiling water. Simmer 4 minutes or until the silverbeet is well wilted. Drain, cool under cold water and squeeze dry. Slice the silverbeet thinly, tease out the lumps and add to the egg mixture. Add the prawns and zest and mix well.
3. Heat some oil in a large frying pan and fry large spoonfuls of the mixture until well browned on each side and cooked in the middle. (Turn each fritter when you see bubbles appear on the uncooked side.) Cut one in half if you are in doubt. You will have about 12 fritters.
4. Place on a tray on paper towels to drain and serve with the chimichurri.

Check out more of Ray's recipes from Argentina

• Skirt steak with creole sauce, fried potatoes and salad
• Rice pudding with pears, dulce de leche and almond crumbs