Name: Cherry tomato fritters with saffron and chilli mayonnaise
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram cherry tomatoes, finely chopped; 100 gram red onion, finely chopped; 2 clove garlic, minced; 10 basil leaves, finely sliced; 5 mint leaves, finely sliced; 2 spring onions, roughly chopped; 2 tablespoon chopped capers; zest 1 lemon; 180 gram plain flour; 1 1/2 teaspoon baking powder; 125 millilitre water; olive oil, for frying; salad leaves (any kind) dressed with a balsamic dressing, to serve (optional); basil and mint leaves, to garnish; Saffron chilli mayonnaise; 1 1/2 cup good-quality mayonnaise; 1/2 mild red chilli, chopped; 2 generous pinches saffron; 2 teaspoon hot water

Ingredients

400 gram cherry tomatoes, finely chopped

100 gram red onion, finely chopped

2 clove garlic, minced

10 basil leaves, finely sliced

5 mint leaves, finely sliced

2 spring onions, roughly chopped

2 tablespoon chopped capers

zest 1 lemon

180 gram plain flour

1 1/2 teaspoon baking powder

125 millilitre water

olive oil, for frying

salad leaves (any kind) dressed with a balsamic dressing, to serve (optional)

basil and mint leaves, to garnish

Saffron chilli mayonnaise

1 1/2 cup good-quality mayonnaise

1/2 mild red chilli, chopped

2 generous pinches saffron

2 teaspoon hot water

Method

1.Preheat the barbecue on high for 30 minutes, then reduce heat to medium.

2.Put the chopped tomatoes in a bowl with the red onion, garlic, basil, mint, spring onions, capers and lemon zest then season. Add half the flour and mix in well. Leave for 5 minutes.

3.Put remaining flour in a bowl with the baking powder. Add the water, whisk together, then stir into tomato mixture.

4.To make the saffron chilli mayonnaise, put the mayonnaise in a bowl and add the chilli. Place saffron in a small cup, add hot water, mix well, then fold into the mayonnaise. Set aside.

5.Heat a little olive oil on the barbecue hotplate. Working in batches, cook spoonfuls of fritter mixture on the hotplate for 1–2 minutes on each side or until golden. Drain on paper towels.

6.Serve fritters with saffron chilli mayonnaise and dressed salad leaves, if using. Garnish with basil and mint.

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