3 leeks (450g in total, trimmed weight)
5 shallots, finely chopped
2/3 c olive oil
1 fresh red chili, deseeded and sliced
1/2 c parsley (leaves and fine stalks), finely chopped
3/4 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp sugar
1/2 tsp salt
1 free-range egg white
3/4 c+1 tbsp self-raising flour
1 tbsp baking powder
1 free-range egg
2/3 c milk
4 1/2 tbsp unsalted butter, melted
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Sauce:
1/2 c Greek yogurt
1/2 c sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
1/2 c parsley leaves, chopped
2 c coriander leaves, chopped
Cut the leeks into scant 1″ thick slices; rinse and drain dry. Saute the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes. Transfer to a large bowl and add the chile, parsley, spices, sugar and salt. Whisk the egg white to soft peaks and fold into the vegetables. In another bowl mix together the flour, baking powder, whole egg, milk, and butter to form a batter. Gently mix it into the vegetable mixture. Pan fry the fritters. Sauce: blitz all ingredients together in a food processor.