Wensleydale & Parsley Fritters

This recipe works in combination with: Asparagus & Poached Egg, Lemon Posset & Butter Biscuits. This recipe features in these meal plans: English Gems.

Wensleydale, leek, spring onion and parsley fritters served with buttered kale, peas and crispy new potatoes.

Ingredients

  • three-quarters of a 28g pack of fresh flat leaf parsley, roughly chopped
  • 200g of curly kale, torn
  • 1 medium leek (approx 260g), very finely sliced
  • 12 medium new potatoes (approx 70g each), halved
  • 250g of Wenslydale cheese, finely crumbled
  • 1 bunch of spring onions, very finely sliced
  • 270g of frozen peas
  • 90g of plain white flour (6 tbsp)
  • 30g of butter (2 tbsp)
  • 140g of breadcrumbs
  • 90ml of vegetable oil (6 tbsp)
  • 1 free range medium egg, beaten
  • 2 tbsp olive oil
  • 2 tsp English mustard
  • vegetarian gravy granules to make 600ml gravy
  • Serves: 6
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £1.61
  • Store cupboard: Typical
  • Calories per serving: 777
  • 5-a-day per serving: 1.3
  • Print Recipe
Wensleydale & Parsley Fritters photo
Tasty?

904 cooks think so

Method

  1. Preheat the oven. To make the fritters, mix the leek, spring onion, Wensleydale, parsley, beaten egg, mustard and breadcrumbs in a large bowl. Season generously with salt and pepper. Divide into six equal portions and then shape each portion into three fritters, 1.5 cm thick. You should have 18 evenly sized patties.
  2. Parboil the potatoes in lightly salted boiling water for 5 minutes. Drain well and place in a roasting tray. Crush each potato slightly with the back of a fork, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until crispy and golden.
  3. While the potatoes are roasting, sprinkle the flour onto a plate and coat each fritter in the flour, gently patting off any excess. Heat 6 tbsp vegetable oil in a frying pan and fry the fritters (in batches) over a medium heat for 2-3 minutes on each side, or until browned. Remove from the pan, cover and keep warm in the oven.
  4. Meanwhile cook the kale in lightly salted boiling water for 7-8 minutes, or until tender. 3 minutes before the end of the cooking time, add the peas. Drain well then stir in the butter and season to taste with salt and pepper.
  5. Once the fritters and vegetables are all cooked, prepare the vegetarian gravy according to the packet instructions. Serve three fritters per person with the roasted new potatoes, buttered kale and peas and the gravy.


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