Recipe - Herb Flavoured Focaccia

3 Eggs; lightly beaten (3
To 4)
150 g Mozzarella; grated
85 g Freshly grated Parmesan
125 g Fresh breadcrumbs
One half Red onion; finely chopped
One fourth teaspoon Red chilli flakes; up to
1/2, up to
2 tablespoon Roughly chopped fresh
marjoram
2 tablespoon Roughly chopped chives; and
flowers, torn
; into segments if
; possible
5 tablespoon Roughly chopped flat leaf
parsley
1 Handful rocket leaves;
roughly chopped
1 Handful baby spinach leaves;
roughly chopped
Salt and pepper; sunflower
oil
Generous knob of butter for
frying

FOR THE SAUCE
1 500 gram tub Greek yoghurt
12 Readytoeat dried apricots;
finely minced
2 Garlic cloves;
; crushed
2 tablespoon Chopped fresh mint
Salt and pepper

1 Mix the fritter ingredients, except the oil and butter, until thick and
fairly solid. Bind with breadcrumbs if damp. Chill for One half hour or more.
Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a
frying pan, add the butter and heat until hazy.

2 Use a tablespoon to mould ovalshaped fritters, pressing firmly with your
hand to compact it. Fry in the oil for 23 minutes until crisp. Drain on
paper and serve hot with the sauce.

Converted by MC_Buster.

Recipe by: Sophie Grigson's Herbs

Converted by MM_Buster v2.0l.