INGREDIENTS
250 grams (2 Bunches) Fresh Asparagus, diced
2 tbsps of each herb; fresh dill, Greek parsley, spearmint (finely chopped)
2 Shallots, finely chopped
1 small dried onion , finely chopped
1 egg
2 tablespoons olive oil for mixture
1/4 cup olive oil for frying
2 tablespoons fresh lemon juice
4-5 tablespoons Self Raising flour
Salt, pepper, sweet paprika to taste
PREPARATION
1. Lightly boil asparagus in salted water for few minutes. Strain, let it cool and dice.
2. In a bowl, start by well beating the egg, then add the olive oil and lemon juice. Add and lightly mix with a wooden spoon the diced asparagus, fresh herbs, fresh and dried onions, and dried herbs. Last add the flour 1 spoon at a time mixing well until mixture is well combined and thick in texture.
3. In frying pan, heat olive oil to medium/hot temperature, and place one tablespoon of mixture and fry until sides start to become light golden brown. Turn and fry both sides a couple of times until both sides are golden brown.
4. Remove and place on absorbent paper.
5. Can be served with bread rolls, pita bread, with salads as a main meal, or with your favourite dip.
