Goats Cheese and Herb Cakes
Fresh herbs: tarragon (essential), basil, chives, dill and parsley, 50 g (the herbs are changeable, but be sure to include tarragon)
Salad leaves such as baby spinach, rocket, baby chard, mustard greens, 50 g
Shallot, 1 peeled and finely chopped
Eggs, 2 beaten lightly
Plain flour, 1 heaped Tablespoon
Fresh soft goats cheese or ricotta, 300g
Fresh fine breadcrumbs, 120g
Sea salt
Grounded black pepper
Olive oil or groundnut oil for shallow frying
Chop the herbs and salad leaves roughly, or put them in a food processor. Add the chopped shallot and the beaten eggs and flour. Crumble in the fresh goats cheese or ricotta and the breadcrumbs, and season generously with sea salt and black pepper.
Mould an egg-shaped mound of the mixture between two tablespoons, or make a soft patty by pressing the mixture together lightly in your hands. Drop into the heated oil in a frying pan, then follow with more of the same, turning the little cakes over as they become golden brown. Carry on until you have used up the entire mixture, lifting each cake out as it browns and rest on kitchen paper (or cook what you need and save the remaining mixture in the fridge).
Serve with:
mixed salad leaves such as watercress, baby spinach, rocket, gem lettuce, cos lettuce
mint yoghurt sauce
Mint Yoghurt Sauce
Natural Greek yoghurt, 1 cup
Fresh mint, 4 Tablespoons finely chopped
Cucumber, peeled, deseeded and chopped, 2 Tablespoons
Squeeze of fresh lemon juice
Pinch of sea salt
Stir together all the ingredients. Season to taste with sea salt.
Fresh herbs: tarragon (essential), basil, chives, dill and parsley, 50 g (the herbs are changeable, but be sure to include tarragon)
Salad leaves such as baby spinach, rocket, baby chard, mustard greens, 50 g
Shallot, 1 peeled and finely chopped
Eggs, 2 beaten lightly
Plain flour, 1 heaped Tablespoon
Fresh soft goats cheese or ricotta, 300g
Fresh fine breadcrumbs, 120g
Sea salt
Grounded black pepper
Olive oil or groundnut oil for shallow frying
Chop the herbs and salad leaves roughly, or put them in a food processor. Add the chopped shallot and the beaten eggs and flour. Crumble in the fresh goats cheese or ricotta and the breadcrumbs, and season generously with sea salt and black pepper.
Mould an egg-shaped mound of the mixture between two tablespoons, or make a soft patty by pressing the mixture together lightly in your hands. Drop into the heated oil in a frying pan, then follow with more of the same, turning the little cakes over as they become golden brown. Carry on until you have used up the entire mixture, lifting each cake out as it browns and rest on kitchen paper (or cook what you need and save the remaining mixture in the fridge).
Serve with:
mixed salad leaves such as watercress, baby spinach, rocket, gem lettuce, cos lettuce
mint yoghurt sauce
Mint Yoghurt Sauce
Natural Greek yoghurt, 1 cup
Fresh mint, 4 Tablespoons finely chopped
Cucumber, peeled, deseeded and chopped, 2 Tablespoons
Squeeze of fresh lemon juice
Pinch of sea salt
Stir together all the ingredients. Season to taste with sea salt.
RSS Feed