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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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yup.. it's food from weeds! Pick some dandelion leaves, or nettles and make fritters. This is a greek recipe - called hortakeftedes. Horta means wild greens and anything can be used from spinach, to beetroot tops. Traditionally wild greens (weeds) are used which can have a lovely bitter taste. Suit yourself. Ingredients:
250 g plain flour |
60 g polenta |
2 egg yolks, beaten up |
1/4 cup soymilk |
3 cloves garlic, sliced |
250 g dandelion greens or 250 g nettles |
yoghurt |
Directions:
1. mix the flour, polenta, milk and egg yolks together in a bowl- it's very dry so of course i got carried away and added heaps of milk, but later the greens add wetness so resist.
2. leave it somewhere peaceful to rest for 30 minutes.
3. cook your weeds in boiling salted for 10 minutes with the garlic.
4. drain and rinse in cold water then drain well.
5. add garlic and greens to the floury mixture.
6. season with salt and pepper and stir well.
7. heat about 1cm of olive oil in a heavy frypan.
8. shape mixture into fritters- add flour if too wet.
9. fry 5 minutes on each side or until golden.
10. serve with yoghurt and cold beer.
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