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Lentil Fritters with Goat's Cheese and Spanish Ham

Lentil Fritters with Goat's Cheese and Spanish Ham

Lentil Fritters with Goat's Cheese & Spanish Ham

Serves 5

¾ cup Girolomoni lentils
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 pieces Julie Le Clerc preserved lemons , flesh finely diced
3 free-range eggs, beaten
¼ cup Girolomoni flour
½ cup Marcona roasted almonds , coarsely chopped
¼ tsp sea salt
Black pepper, freshly ground
 Extra virgin olive oil (EVO)
3 handfuls watercress
3 Tbsp Mas Portell merlot vinegar
150g Buchette de Chèvre Cendrée , thinly sliced
10 large slices Spanish ham - Serrano or Iberico Bellota

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 4 tablespoons 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.


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