The spiced chickpea cakes that I made a short while back based on a recipe from Delia's Vegetarian Collection turned out so well that I decided to try another recipe from her book. This recipe that I have had bookmarked for quite some time is from the chapter devoted to cheese, but could just as easily been included in the one entitled "Food for Friends" since my friends were very impressed — so much so that next time I make these, I'll double the recipe. Honestly, if you love cheese, I can't recommend these highly enough.
I used Feta, Gruyère and extra old Cheddar cheeses for these patties, but any number of cheeses would combine well here and I look forward to trying these again with some different varieties. I didn't alter Delia's recipe too much, except to replace the breadcrumb coating with cornmeal and, of course, I added more spice!
On the menu with:
Mixed Greens with Blueberry Balsamic Vinaigrette
Honey, Lemon & Poppy Seed Cake
|Cheese and Herb Fritters with Tomato Balsamic Jam|
|Recipe by Lisa Turner|
Adapted from Delia's Vegetarian Collection
Published on April 1, 2008
Beautiful golden brown fritters with three cheeses and fresh herbs served with a rich tomato balsamic jam