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Artichoke and asparagus fritters with olive relish

Tapas cookbook
 
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Photographer: Stuart Scott. Stylist: Viciki Liley
Photographer: Stuart Scott. Stylist: Viciki Liley

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Finger food, Lunch, Side dish, Snacks
Favourite flavours: Easy recipes

Artichoke and asparagus fritters with olive relish
INGREDIENTS

170g asparagus, trimmed, chopped finely
280g jar artichokes in brine, drained, chopped finely
2 eggs
2 tablespoons finely chopped fresh mint
½ cup (40g) finely grated parmesan cheese
¼ cup (35g) self-raising flour
vegetable oil, for shallow frying

olive relish
½ cup (60g) seeded green olives, chopped finely
½ cup (60g) seeded black olives, chopped finely
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon olive oil
1 tablespoon lemon juice
METHOD

Make olive relish.

Combine asparagus, artichoke, eggs, mint, cheese and flour in medium bowl.

Heat oil in large frying pan; shallow-fry heaped tablespoons of fritter mixture, in batches, until browned all over and cooked through. Drain fritters on absorbent paper; serve hot with olive relish.

olive relish
Combine ingredients in small bowl.
 
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