handful coriander leaves, picked and very roughly chopped
140g self-raising flour
½ tsp bicarbonate of soda
sunflower oil, for frying
For the tomato salsa
2 tomatoes, chopped to smithereens
1 tsp chopped chives
1 red chili, finely chopped (optional)
1 tsp tomato puree
Serves - 4
Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).
Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden.
Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.
Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.