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Herb Fritters With Yoghurt Mint And Apricot Dip

3 to 4 eggs, lightly beaten
150 grams mozzarella, grated
85 grams freshly grated Parmesan
125 grams fresh breadcrumbs
1/2 red onion, finely chopped
1/4 to 1/2 teaspoon red chilli flakes
2 tablespoons roughly chopped fresh marjoram
2 tablespoons roughly chopped chives and flowers
5 tablespoons 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

500 gram tub Greek yoghurt
12 ready-to-eat dried apricots, finely diced
2 garlic cloves, crushed
2 tablespoons chopped fresh mint
salt and pepper

Mix the fritter ingredients, except the oil and butter, until thick
and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2
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.

Use a tablespoon to mould oval-shaped fritters, pressing firmly
with your hand to compact it. Fry in the oil for 2-3 minutes until
crisp. Drain on paper and serve hot with the sauce.

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