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Leek and Cheddar fritters  recipe

Leek and Cheddar fritters recipe

94 ratings

If you're looking for a light lunch idea using just organic ingredients, these fritters made with silky leeks and oozy sharp Cheddar are the perfect dish. Serve with a simply dressed watercress and spinach salad. See method

  • Serves 2 (makes 6 fritters)
  • 10 mins to prepare and 20 mins to cook
  • 743 calories / serving
  • Vegetarian

Ingredients

  • 2 tbsp vegetable oil
  • 10g organic butter
  • 1 large organic leek, finely chopped
  • 2 organic eggs
  • 1 tsp Dijon mustard
  • 50ml organic semi-skimmed milk
  • 100g organic self-raising flour
  • ½ tsp baking powder
  • 50g organic mature Cheddar, grated
  • 1 tbsp chopped tarragon

For the salad dressing

  • 1 tbsp organic balsamic vinegar
  • 2 tbsp organic extra-virgin olive oil
  • 80g bag organic watercress, spinach and rocket salad
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    3095kj
    743kcal
    37%
  • Fat

    52g 74%
  • Saturates

    14g 71%
  • Sugars

    7g 8%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 50.6g Protein 22.3g Fibre 2.5g

Method

  1. Heat 1 tbsp vegetable oil and the butter in a large, nonstick frying pan over a medium-high heat. Add the leeks and fry for 6-7 mins until soft and just starting to brown. Set aside to cool.
  2. Put the eggs, mustard, milk, flour and baking powder in a bowl and whisk together until you have a smooth batter. Stir in the cooled leeks, Cheddar and tarragon. Add a little extra milk if your batter is too thick to coat the leeks and cheese fully.
  3. Wipe the frying pan clean and heat 1 tbsp vegetable oil over a medium-high heat. Using a tablespoon, add 2 or 3 dollops of batter to the pan, depending on how many fit, and gently push down with the back of the spoon to shape the fritters.
  4. Cook for 4-5 mins on each side until golden and crisp. Remove the fritters from the pan and keep warm. Repeat until all the batter has been used.
  5. Mix together the balsamic vinegar and olive oil toss with the salad. Serve with the hot fritters.

See more 30 minute recipes

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