This is from Hugh Fearnley-Whittingstall in The Guardian, who says the fritters make a great brunch or lunch dish, and are perfect served alongside a few crisp rashers of bacon and a fried or poached egg. Makes six fritters.
- 300g salsify
- 45g unsalted butter
- 1 garlic clove, minced
- 1 small red chilli, finely diced
- 3 tbs finely chopped coriander
- 1 egg, lightly beaten
- 1 tbs flour
- Salt and freshly ground black pepper
- 2 tbs olive oil
Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.