BABY MARROW FRITTERS WITH MINTED YOGURT SAUCE
VEGETABLES + SALADS

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Ingredients: 

400 g baby marrow, coarsely grated
3 ml salt
2 eggs, beaten
80 ml cake flour
2  spring onions, chopped
3 ml oreganum
25 g parmesan cheese

 

Sauce:
125 ml cream, stiffly beaten
200 ml plain Gero yogurt
20 ml dried soup powder, onion flavour
10 ml lemon juice
5 ml fresh mint, chopped 
Mix all ingredients and serve with vegetable bakes.

50 - 60 MINUTES

SERVES THREE

DIRECTIONS

Sprinkle grated marrow with salt and leave to drain in corriander for 5 minutes. Drain well and mix with other ingredients. Heat pan with a little oil and bake spoonfull over moderate heat until done. Serve hot with minted yogurt sauce.