I can never get enough basil. It’s the best herb in the world! I always have some growing on my window sill, in easy reach. My basil is threatening to flower so I thought it time for a super basil-y dinner to use a bunch before it’s too late (there’s rarely enough left to make basil pesto once it’s flowered because of my basil frenzy’s).
So, I present to you: Basil and cashew fritters with tomato and basil salsa garnished with (you guessed it) basil!
I got this recipe from Good Chef Bad Chef which happened to be on TV while I was on my afternoon break at work. Mine didn’t work out quite as perfectly as Zoe’s so I had to tweak the recipe. I’ll show you my version.
Ingredients For Fritters
1 cup cashews, ground in a food processor
1 cup plain flour (approx – add as necessary to thicken)
1 onion, chopped finely
1/2 cup basil, torn
2 tbs soy sauce
2 eggs, whisked
Ingredients For Salsa
1 tomato, diced
1 glove garlic, crushed
1 tbs tomato paste (in hind sight this could be left out to make it lighter)
1 tbs soy sauce
1/4 cup parmesan cheese
To Make Fritters
Combine all ingredients in a bowl. Spray a little olive oil in a fry pan over medium heat (I used a grill fry pan to get those grill makes). Spoon fritters into fry pan and cook for about 5 minutes on each side.
To Make Salsa
Combine all ingredients in a bowl. Serve on or next to fritters. Tear some extra basil on top. Optional: can heat salsa up on stove or microwave first. Given it was a hot day today, we had it cold (as they also did on Good Chef Bad Chef). Also, original recipe actually used feta or goats cheese in salsa, not parmesan. I only used parmesan because I didn’t have any feta, but I’m sure feta is probably nicer :).
Serve with steamed asparagus, and more basil where-ever possible 😉