Anglesey Feta and Mint Fritters served with Rocket and Wild Garlic Salad and Homemade Chutney
Rare Recipe from The Outbuildings, Anglesey
The Outbuildings' chef Delyth Gwynedd-Jones and owner Judith Matthews both share a passion for using local produce to showcase the best that Anglesey and North Wales have to offer. The menu is chosen each morning to ensure they use the best, freshest, seasonal ingredients.
Anglesey Feta and Mint Fritters served with Rocket and Wild Garlic Salad and Homemade Chutney
INGREDIENTS
- 120g of Anglesey feta cut into 1cm cubes
- 1 medium size white onion, sliced
- 1 large egg
- 100g of self-raising flour
- 1 spring onion
- 1 bunch of fresh mint, finely chopped
- 100g of cauliflower
- 2 teaspoons of cumin
- ½ teaspoon of smoked paprika
- Essential Equipment : deep fat fryer
METHOD
- Cut the onion in half through the root, slice each half across the width then finely slice.
- Fry the onion in a small amount of oil until softened and slightly browned, the place in a bowl to cool.
- Add spices, seasoning, cooked cauliflower, spring onions and mint to the onion, taste to check seasoning.
- Coat the onion mixture with the self-raising flour.
- Add one large beaten egg to the onion mixture to form a sloppy consistency.
- Add the cubed feta to the mixture and gently fold in to the mixture.
- Fry one teaspoon of mixture to check seasoning.
- Served with a rocket and wild garlic salad and a homemade chutney or tzatziki.
