Leek and Cardamom Fritters


3/4 cup olive oil
3 leeks, thinly sliced
5 shallots, finely chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1 red chili, seeded and sliced
1 cup parsley, finely chopped
2/3 cup cilantro, finely chopped
2-3 oz young goat cheese, broken into chunks
1 tsp salt
1 egg white
1 cup all purpose flour
1 1/2 tsp baking powder
1 whole egg
1/2 cup milk
4 tbsp unsalted butter, melted
Lemon wedges for serving


Preheat oven to 200F.

Place 1/3 cup of oil in a large skillet on medium heat. Add the leeks and shallots and cook, until softened, about 10 minutes. Stir in the cumin, coriander, cardamom, and cinnamon  and cook for about 5 minutes longer. Transfer everything to a large bowl, then add the chili, parsley, cilantro, cheese and salt. Allow to sit and cool, then stir gently.

Beat together the egg white until soft peaks form, then fold into the leek mix. In a seperate bowl, mix together the flour, baking powder, whole egg, milk, and butter to form a smooth batter. Fold into the leek mix carefully.

Clean out the pan previously used to cook the leek mix and add 2 tbsp of oil  on medium heat. Ladle 4 piles of batter into the pan, about 1/2 the batter and cook until golden and crispy, about 2-3 minutes per side. Drain on paper towels and transfer to a plate to keep in the oven. Repeat with remaining batter and add more oil as needed.Serve with lemon wedges.

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