Artichoke and Asparagus Fritters with Olive Relish

Ingredients

• Olive relish
• 1/2 cup (60g) seeded green olives, chopped finely
• 1/2 cup seeded black olives, chopped finely
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 170 grams asparagus, trimmed, chopped finely
• 280 grams bottled artichokes in brine, drained, chopped finely
• 2 eggs
• 2 tablespoons finely chopped fresh mint
• 1/2 cup (40g) finely grated parmesan
• 1/4 cup (35g) self-raising flour
• vegetable oil, for shallow frying