Ingredients

For the ijeh

  • 1 small onion, finely chopped
  • 1 green chilli, chopped
  • 8 eggs, beaten
  • 1-2 garlic cloves, finely chopped or grated
  • tbsp plain flour
  • ¼ tsp baking powder
  • 1 tbsp dried mint
  • 1 tomato, deseeded and cubed
  • A bunch of fresh flat-leaf parsley, chopped
  • A small bunch of fresh chives, chopped
  • A few leaves of fresh mint, chopped
  • Vegetable or sunflower oil, for frying

For the salsa

  • 2 large tomatoes, finely chopped
  • Juice of 2 lemons
  • 200 ml olive oil
  • 1 garlic clove, grated
  • A sprinkle of dried mint
  • 1 small bunch fresh flat-leaf parsley, chopped

Method

  1. 1

    To make the salsa, mix all the ingredients together with a pinch of salt and set aside until needed.

  2. 2

    Mix all the ijeh ingredients, except the oil, together in a bowl to make a batter.

  3. 3

    Heat 1 tsp of the oil in a frying pan over a high heat until it's very hot. Drop ladlefuls of the batter into the hot pan in batches (adding more oil for each fritter) and cook for about 2 minutes until they are lightly browned. 

  4. 4

    Turn the fritters over to cook the other side for another 2 minutes, then lay them on a plate and keep warm while you continue cooking – or serve to whoever is waiting for them so they can eat as you cook. Serve the fritters with the salsa.

Palestine On A Plate by Joudie Kalla (£25, Jacqui Small)

Nutritional Details

Each serving provides
  • Energy 2466kj 589kcal 29%
  • Fat 54.7g 78%
  • Saturates 8.9g 45%
  • Sugars 4.3g 5%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 875kj/209kcal

Each serving provides

8.0g carbohydrate 2.4g fibre 15.1g protein

Back to top