Vegetarian bread and cheese fritters with salad
Difficulty:
Preparation time: 30 minutes
Serving size: For 4 servings
Ingredients
- 1 IBIS Ciabatta
- 1 bunch of flat-leaf parsley
- 2 bunches of chives
- 150 g mountain cheese
- 3 eggs (size M)
- salt
- pepper
- 1 lettuce
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp medium-hot mustard
- 5 tbsp safflower oil
- 2 tbsp sunflower oil
Instruction
Bake the ciabatta according to the pack instructions. Then leave to cool.
In the meantime, wash the herbs and shake dry. Chop the parsley leaves and cut the chives into fine rolls. Set aside half of the chives for the salad. Grate the mountain cheese. Crack the eggs into a bowl and whisk until frothy.
Cut the ciabatta into small cubes and mix in a bowl with the chopped herbs and cheese. Pour over the eggs and leave everything to rest, covered, until needed.
Clean, wash and spin dry the lettuce. Tear the leaves into bite-sized pieces and mix with the reserved chives in a salad bowl.
Mix the lemon juice, honey, mustard and safflower oil to make a vinaigrette. Season with salt and pepper.
Season the bread mixture with salt and pepper to taste. Shape into 8 balls with your hands and flatten them slightly. Fry in a large pan in hot sunflower oil until golden brown on both sides. Drain on kitchen paper.
Dress the salad with the vinaigrette, then divide between plates and serve with two fritters each.
