Ingredients
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
170g asparagus, trimmed, chopped finely
280g jar artichokes in brine, drained, chopped finely
2 eggs
2 tablespoons finely chopped fresh mint
1/2 cup (40g) finely grated parmesan cheese
1/4 cup (35g) self-raising flour
vegetable oil, for shallow frying
olive relish
1/2 cup (60g) seeded green olives, chopped finely
1/2 cup (60g) seeded black olives, chopped finely
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon olive oil
1 tablespoon lemon juice
Method
Make olive relish:
Combine ingredients in small bowl.
Make fritters:
Combine asparagus, artichoke, eggs, mint, cheese and flour in medium bowl.
Heat oil in large frying pan; shallow-fry heaped tablespoons of fritter mixture, in batches, until browned all over and cooked through. Drain fritters on absorbent paper; serve hot with olive relish.