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Sausage, lentil and kale soup with feta fritters
3 Maltese sausages
2 tbsp olive oil
200 g peeled and chopped celeriac
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
A pinch of crushed dried chilli
1 tsp fennel seeds
200 g dried green lentils
1.20 l vegetable stock
200 g kale or cabbage, shredded
Parsley to serve
Feta Fritters
1 large egg
40 g feta crubled
Pinch of dried crushed chillies
A small knob of butter
1
Place the green lentils in a large saucepan and cover with water; bring to the boil and simmer for about 25 minutes or until just tender
2
Remove the skins from the sausages and crumble the meat into a nonstick frying pan, brown the meat and set aside
3
Heat the oil in a large saucepan, add the celeriac, carrots, parsnip, chilli and fennel seeds and cook for 10 minutes, covered, until tender – stir now and then
4
Add the lentils and stock, and bring to simmering point
5
Add the kale or cabbage and simmer together for a few minutes until tender; season to taste
6
Add the browned sausage meat to the soup and heat through, ladle into heated bowls and scatter with the parsley leaves; serve with the feta fritters
Feta Fritters
7
Mix all the ingredients for the fritters in a bowl; heat the butter in a frying pan and when sizzling add teaspoonfuls of the batter; turn the fritters over; they will need only about 45 seconds to 1 minute on each side
8
Transfer to some kitchen paper; keep warm and serve with the soup