Leek Fritters

3 leeks, trimmed and washed and sliced and drained
5 shallots, peeled and finely trimmed
150ml olive oil
sprinkle of chilli flakes
25g parsley leaves and fine stalks, washed and finely chopped
3/4 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp caster sugar
1/2 tsp salt
1 egg
1 egg white
120g self-raising flour
1 tbs baking powder
150ml milk
55g unsalted butter

Saute leeks and shallots in a pan with half the oil on a medium heat for 15 minutes or until soft.

Transfer to a large bowl and add chilli, parsley, spices, sugar and salt, allow to cool.

Whisk egg white until soft peaks form 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 the batter into the egg white and vegetable mixture.

Put 2 tbs of the remaining oil in a large frying pan and place over a medium heat. Spoon about half of the mixture into the pan to make 4 large fritters. Fry them for 2-3 minutes on each side.

Continue making the fritters with the remaining mixture, adding oil to the pan as needed.

Serve with Ottolenghi green sauce.