© J Sainsbury plc 2020
Via: PR
Fluffy egg fritters with tomato salsa
This colourful dish is a wonderful flavour-packed breakfast with a kick – and it has a great balance of sharp and tangy against the smoothness of the eggs
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
For the ijeh
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 8 eggs, beaten
- 1-2 garlic cloves, finely chopped or grated
- 1½ tbsp plain flour
- ¼ tsp baking powder
- 1 tbsp dried mint
- 1 tomato, deseeded and cubed
- A bunch of fresh flat-leaf parsley, chopped
- A small bunch of fresh chives, chopped
- A few leaves of fresh mint, chopped
- Vegetable or sunflower oil, for frying
For the salsa
- 2 large tomatoes, finely chopped
- Juice of 2 lemons
- 200 ml olive oil
- 1 garlic clove, grated
- A sprinkle of dried mint
- 1 small bunch fresh flat-leaf parsley, chopped
Method
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1
To make the salsa, mix all the ingredients together with a pinch of salt and set aside until needed.
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2
Mix all the ijeh ingredients, except the oil, together in a bowl to make a batter.
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3
Heat 1 tsp of the oil in a frying pan over a high heat until it's very hot. Drop ladlefuls of the batter into the hot pan in batches (adding more oil for each fritter) and cook for about 2 minutes until they are lightly browned.
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4
Turn the fritters over to cook the other side for another 2 minutes, then lay them on a plate and keep warm while you continue cooking – or serve to whoever is waiting for them so they can eat as you cook. Serve the fritters with the salsa.
