Iranian herb fritters - Penguin Books New Zealand
An appetising vegetarian side from Ottolenghi SIMPLE – perfect for brunch.
Ingredients
- 40g dill, finely chopped
- 40g basil leaves, finely chopped
- 40g coriander leaves, finely chopped
- 1½ tsp ground cumin
- 50g fresh breadcrumbs (about 2 slices, crusts left on if soft)
- 3 tbsp barberries (or currants, see p.301)
- 25g walnut halves, lightly toasted and roughly chopped
- 8 large eggs, beaten
- 60ml sunflower oil, for frying
- Salt
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