Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the butter in a non-stick frying pan over a low-medium heat and gently fry the leeks with a pinch of salt for 10 minutes until softened. Tip into a large bowl and cool. Whisk in the eggs, flour, cheddar, mustard and plenty of seasoning, then gradually stir in the milk until you have a thick batter.
To make the salad, whisk together the shallot, vinegar, mustard, oil and a little seasoning in a separate bowl.
Heat a knob of butter in a non-stick frying pan and drop in 2-3 heaped tbsp of batter. Cook for 2-3 minutes or until golden, then flip and repeat. Put the cooked fritters on a baking tray and keep warm in a low oven while you cook the rest (you should get about 12).
Add the watercress and parsley to the dressing just before serving, and toss well. Divide the leek fritters between plates and serve alongside the salad.