Pilchard, Spinach & Sorghum Fritters with Amasi & Herb Drizzle
Prep: 30 minutes + optional chilling time Cooking Time: 25 minutes
SERVES 10-12 fritters
Ingredients
Pilchard, Spinach & Sorghum Fritters
- ⅓ cup (80 ml) dried sorghum, cooked according to packet instructions and cooled ( yields approx. 1 cup/250 ml cooked)
- 150 g fresh spinach, washed thoroughly
- 2 x 425 g tins Saldanha Middlecut in Brine, drained, sliced and deboned
- 1 small onion, finely diced
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 2 large eggs
- ½ cup (125 ml) breadcrumbs, plus extra if needed
- Salt and pepper, to taste
- Vegetable oil, for shallow-frying
Amasi & Herb Drizzle
- ½ cup (125 ml) full cream amasi
- 1 Tbsp (15 ml) fresh parsley, finely chopped
- ½ tsp (2.5 ml) garlic powder
- 1 tsp (5 ml) lemon juice
- Salt and pepper, to taste
- 1–2 tsp (5–10 ml) water, if needed
Roasted Tomatoes (optional)
- 300 g baby tomatoes
- Vegetable oil, for drizzling
- Salt and pepper, to taste
To Serve
- Small handful parsley, chopped (optional)
- 1 Tbsp (15 ml) chopped chives (optional)
Method
Pilchard, Spinach & Sorghum Fritters
- Cook the sorghum according to the packet instructions until tender but still slightly chewy. Drain thoroughly and allow to cool completely.
- Place the spinach in a dry frying pan over medium heat and cook for 1–2 minutes, until just wilted. Set aside to cool, then squeeze out as much excess liquid as possible and chop finely.
- Place the drained Saldanha Middlecut in a large mixing bowl and gently flake with a fork. Add the cooked sorghum, spinach, onion, garlic powder, cumin, paprika, eggs, and breadcrumbs. Season lightly with salt and pepper, and mix gently until combined. The mixture should be moist but firm enough to hold its shape. Add a little extra breadcrumbs if necessary.
- Using approximately 2 heaped tablespoons of mixture per fritter, shape into chunky patties approximately 7–8 cm wide and 1.5 cm thick. Keep the edges slightly irregular for a crisp finish. Place on a plate and refrigerate for 20–30 minutes, if time allows, to help the fritters firm up.
- Heat a thin layer of vegetable oil in a non-stick frying pan over medium heat. Fry the fritters in batches for 3–4 minutes per side, until golden and crisp. Allow the first side to form a good crust before carefully turning. Drain any excess oil using kitchen paper towels.
Amasi & Herb Drizzle
- Combine the amasi, parsley, garlic powder and lemon juice in a small bowl. Season with salt and pepper. If necessary, stir in 1–2 tsp (5–10 ml) water to create a pourable consistency.
Roasted Tomatoes (optional)
- Preheat the oven to 200 ºC. Place the baby tomatoes on a roasting tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast for 20–25 minutes, or until softened, lightly blistered and beginning to caramelise.
To Serve
Arrange the warm fritters on a serving platter, top with roasted baby tomatoes, if using, and drizzle with the amasi and herb drizzle. Garnish with parsley and chives, if using, and serve.
