Name: Artichoke and asparagus fritters with olive relish
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Artichoke and asparagus fritters; 170 gram asparagus, trimmed, chopped finely; 280 gram jar artichokes in brine, drained, chopped finely; 2 eggs; 2 tablespoon finely chopped fresh mint; 1/2 cup (40g) finely grated parmesan cheese; 1/4 cup (35g) self-raising flour; vegetable oil, for shallow frying; Olive relish; 1/2 cup (60g) seeded green olives, chopped finely; 1/2 cup (60g) seeded black olives, chopped finely; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh chives; 1 tablespoon olive oil; 1 tablespoon lemon juice

Ingredients

Artichoke and asparagus fritters

170 gram asparagus, trimmed, chopped finely

280 gram jar artichokes in brine, drained, chopped finely

2 eggs

2 tablespoon finely chopped fresh mint

1/2 cup (40g) finely grated parmesan cheese

1/4 cup (35g) self-raising flour

vegetable oil, for shallow frying

Olive relish

1/2 cup (60g) seeded green olives, chopped finely

1/2 cup (60g) seeded black olives, chopped finely

1/4 cup finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chives

1 tablespoon olive oil

1 tablespoon lemon juice

Method

1.Take olive relish, combine ingredients in small bowl.

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

3.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.

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