This dish can be served as a starter, snack or just as a dish to use up veggies.
Leek Fritters with Tomato and Red Pepper Sauce
10 1/2 oz/300g Leeks (about 2), cleaned and finely sliced 1 red bell pepper, cored, de-seeded and sliced 1 x 400g tin chopped tomatoes with herbs 4 1/2oz/125g plain flour 1 large egg 5 fl oz/150mls milk 1 oz/40g cheddar cheese, grated (shredded) 4 tsp/20ml vegetable oil 1 Tbsp fresh parsley, chopped
Heat half the oil in a pan and gently saute the leeks for a few minutes until softened. Leave to cool a little. Heat the tomatoes and pepper in a saucepan and bring to a low simmer for about 20 minutes. Place the flour in a mixing bowl. Make a well in the centre and break the egg into this. Mix in with a whisk, gradually adding the milk until you have a smooth batter. Add the grated cheese to the batter with the leeks Heat the remaining oil in a frying pan. Place spoonfuls of the batter into the hot oil. Saute for several minutes until golden then turn and cook the other side. Serve with the red pepper and tomato sauce*. Finish with a sprinkling of parsley.
*Seems to go down better with young ones if you puree the red pepper and tomato sauce.