Deliciously simple and cheap to make, this Cumin Spiced Leek Fritters recipe is a real favourite for Nick and I. It is a recipe we visit time and again so I thought I ought to get on and share it with you pronto! Perfect for cozy nights in or with light salads for summer lunches outside – its a bit of a winner.
Leeks when cooked slowly become wonderfully sweet, so teaming this flavour with gentle spices and light fluffy egg whites really works. I like to serve these fritters, usually with a salad and perhaps some pulses, but always with my Minted Yoghurt Dip, the recipe for which can be found here. That minty/cumin combination works so well (while any leftover dip will last for 4-5 days in the fridge to be enjoyed with all sorts of other things).
If you are a packed lunch kind of person, do double the recipe as leftovers work brilliantly for lunch the next day.
So hope you enjoy these Cumin Spiced Leek Fritters – let me know how you go!
- 1.5 tsp cumin seeds, toasted
- 2tbsp sunflower oil, plus additional for cooking
- 250g leeks, finely chopped (I usually half the leek lengthways and then cut each half into 1cm half moons)
- 1 small onion, finely chopped
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ¼ tsp salt
- 1 small medium chilli, seeds removed and skin finely chopped
- 1 whole medium egg
- Pinch of black pepper
- 75ml plant milk
- 15g roughly chopped parsley
- 60g spelt or gluten free plain flour
- ½ tsp baking powder
- 1 egg white
- Put the cumin seeds into a pan and toast over a medium heat for 1 minute. Add the sunflower oil and toast for a further 1-minute until you can really smell that delicious cumin.
- Next add the chopped leeks and onions to the pan with the ground turmeric, ground coriander and salt and finely chopped chilli and sauté over a low-medium heat for 8-10 minutes until the leeks have softened.
- While the leeks are cooking, whisk together the whole egg, pepper, milk and chopped parsley. Sift in the flour and baking powder and add the slightly cooled leek mixture. Combine everything together until incorporated – it will look slightly thick.
- In a separate, spotlessly clean bowl, whisk the egg white until it reaches a soft peak. Fold the egg whites into the leek mixture bowl until fully incorporated.
- Set a non-stick frying pan over a medium heat and drizzle with oil until the base is lightly covered. Dollop about a dessertspoon of the mixture into the pan and leave to cook for 2-3 minutes on one side. Once the base is firm enough, flip the fritter over and cook for a further 2-3 minutes on the other side or until lovely and golden brown. Repeat with the remaining batter and serve!