Sea Beet Greens Fritters

Ingredients:

225g young sea beet greens (if you are using older leaves then split the leaf away from the midrib)
2 tbsp butter
1 egg
1 egg yolk
1 tbsp double or whipping cream
45ml thick Béchamel sauce
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
60g butter, for frying

Method:

Wash the sea beet greens and remove any tough stems. Bring a pan of unsalted water to a boil, add the greens and blanch for 2 minutes before draining. Chop very finely then add to a pan with the 2 tbsp butter. Cover and simmer for 5 minutes or until completely tender.

Once done, add the still hot sea beet greens purée to a bowl and mix with the Béchamel sauce, cream, egg and egg yolk. Beat well to combine then season with the salt, black pepper and nutmeg,

Heat the butter in a large frying pan and when foaming drop in the sea beet greens purée mix by the tablespoon. Cook for 1 minute then carefully turn the fritters over and cook on the other site until golden brown and cooked through.

Drain on kitchen paper and serve either as a starter with a yoghurt and chive sauce or as an accompaniment to a main meal.