The Ground Elder (Aegopodium podagraria) with its shiny young leaves is beginning to wake up.
I love her lemony, herby taste and having suddenly got into a “frying phase” having never really been a fan of fried foods (other than an occasional egg) I’ve been experimenting.
Ground Elder traditionally goes well stuffed or rolled in chicken, and so, having recently returned from SE Asia, and having a bit of a thing for all things Asian and Oriental I decided to create this Ground Elder recipe.
I hope you like it, because my sweetheart has already munched her way through at least a third of these scrummies, while I’ve been writing and posting this Ground Elder recipe up!
Ground Elder Recipe: Ingredients
- 35g breadcrumbs
- 1 green chilli
- 350g chicken breast
- 50g Ground Elder
- 10g Three Cornered Leek or spring onions
- 1 tbsp of Fish Sauce
- 1 egg (beaten)
Ground Elder Recipe: Suggested Instructions
- Put the breadcrumbs into a bowl, then place the chicken breasts and chilli into a food processor and turn on until its turned into a mince like paste. Basically smashed to bits. Empty into the bowl.
- Next wash and spin dry the ground elder and three cornered leek and put into the food processor, then pulse until chopped up finely, empty into the bowl.
- Now add the fish sauce, and beaten egg, and mix thoroughly mix the ingredients.
- Heat 350ml of sunflower oil in a frying pan until hot enough so a little bit of bread starts frying, then spoon out 1 tablespoon of the mixture, roll in the palm of your hand, then slightly flatten, and plop into the hot oil. Gently fry each side for 5 minutes, making a total frying time of 10 minutes.
- Take the cooked patties out of the frying pan and place on kitchen paper. Serve on a bed of salad with a squeeze of lemon juice. As an option you can also serve them with sweet chilli sauce.
Makes: 15 ground elder patties