Lentil Fritters with Goat's Cheese and Spanish Ham
1 small onion, finely chopped
4 cloves garlic, finely chopped
¾ , flesh finely diced
3 free-range eggs, beaten
½ cup , coarsely chopped
¼ tsp Sea salt
black pepper, freshly ground
(EVO), for frying
3 handfuls watercress
4 Tbsp (EVO)
150g Buchette de Chevre Cendrée (goat's cheese log rolled in a lightly salted ash), thinly sliced
10 large slices Spanish ham - or
Boil the lentils in plenty of unsalted water until very tender. Drain well and cool. Put the lentils, onion, garlic, lemon, eggs, flour, almonds, salt and pepper into a bowl and mix well.
Heat some olive oil over a moderate heat in a large frying pan and fry large spoonfuls to make 6cm diameter fritters. Do not turn until well-browned and crisp on the bottom. Fry the other side until well-browned and crisp. Do this in batches to make 10 fritters. Remove to drain on paper towels.
Put the watercress, vinegar and EVO into a bowl. Season and mix well.
Serve the fritters with some slices of goat’s cheese and a slice of ham on top. Top with watercress salad.
Sale$121.50 $90.003 litre
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