Recipe - Herb Flavoured Butters

1 pound Mixed herb salad leaves such
as rocket; sorrel, flat
leaf
; parsley
1 tablespoon Fresh basil
One fourth cup Freshly grated parmesan
3 Free range eggs; lightly
beaten
1 cup Fresh breadcrumbs
2 tablespoon Unsalted butter
Sunflower oil
Salt and freshly ground
pepper

Place herb leaves in a medium bowl. Stir in the onion, basil, parmesan,
breadcrumbs, eggs and seasoning.

Melt the butter in a large frying pan. Add enough oil so that there is 1/4
inch of oil in the pan. Using 1 generous tbsp of the mixture for each
fritter, fry the frittelle a few at a time until deeply golden, about 3
minutes each side.

Drain on kitchen paper, keep warm in a low oven until the remaining
frittelle are cooked.

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