Rob Shaw - Staff
- 1 c self-raising flour
- Pinch of salt
- 5 oz water
- 1 tbsp canola oil
- 1 egg, separated
- 2 c chopped cooked cold cuts (see tip)
- 1 zucchini, grated
- 2 green onions, sliced
- Salad, fruit chutney, to serve
Sift flour and salt together into a large bowl. Make a well in center of flour.
In a jug, whisk water, oil, and egg yolk. Add to flour, mixing to a smooth batter. Set aside for 15 minutes.
Blend in meat, zucchini, and onions, and season to taste. In a clean bowl, beat egg whites until stiff. Fold lightly into batter.
Heat a little oil in a frying pan on high. Place heaped tablespoonfuls of mixture into pan in four batches. Fry two to three minutes each side. Drain on paper towel. Continue with remaining mixture. Serve with salad and fruit chutney.
Top tip: If preferred, use 1/2 cup chopped antipasto veggies in place of zucchini.