Obviously the most productive thing you can do with an egg is lob it into the fat one-eyed face of <nazi cunt>Nick Griffin</nazi cunt>. However, if for some reason he isn’t goose-stepping through your neighbourhood you could do a lot worse than use it to make these delicious and comforting spaghetti fritters.
Preparation time: 5 minutes
Cooking time: 30 – 45 minutes
Skill level: easy
- spaghetti – 200g
- 2 free-range eggs
- 4 anchovies – roughly chopped
- 2 garlic cloves – crushed
- parsley – finely chopped – handful
- Parmesan – grated – 2 handfuls
- 2 dried chillies – crushed
- olive oil
- s & p
Cook your spaghetti as per usual.
Once cooked run under cold water until cool enough to handle.
Put the eggs, cheese, parsley, garlic, anchovies and chillies in a largish bowl and mix together.
Cut the spaghetti into 3 inch lengths and add to the bowl. Mix thoroughly.
Heat some oil in a large heavy frying pan.
Fork some of the mixture into the frying pan and pat down with a fish slice to form your fritters. Make them any size you like.
When the underside is cooked, browned and starting to crisp, flip over and cook the other side.
Place on a warmed plate in a moderate oven to keep warm and repeat until all your mixture is used up – we got six from these quantities.
Counter-serve with a healthy salad.
Verdict: This certainly is a tasty treat. Eat with a knife and fork, fingers, sitting down, standing up, indoors, outdoors, walking around, anyway you like.
Drink: A pair of St Peters Grapefruit ales at The Jerusalem.
Entertainment: It’s semi-final time in Celebrity Master Chef and among other things the final four were shipped off to Leeds castle to cook dinner for a bunch of plummy toffs. As always this is great stuff only slightly spoilt by the continued presence of the tedious Iwan Thomas and his endless laboured sporting analogies. Wendi to win.