If you are outside and the wind is blowing in your direction, you may wonder why you can smell onions?

Wild onion weed is prolific at the moment and can be eaten similar to a ‘spring onion’.  These little fritters are quick to make and packed with flavour. 

Makes 8 fritters

Ingredients

10 wild onions (approx)

1 onion, thinly sliced

1 carrot, grated

1 tsp cumin seeds

1 tsp turmeric 

½ tsp coriander seeds

1 tsp fenugreek leaves

1 tsp salt

½ tsp red chilli powder (approx)

100g chickpea (gram) flour

Water

Oil for frying

Method

Prepare the wild onion, by washing well, pat dry. Trim off the ends as you would a spring onion, peel off the outer layer then cut the green tops off into finger lengths, cut the whiter onion part into thin lengths, add them to a large bowl, add the onion and carrot, toss together.

Add the spices, salt, chilli and flour.  Mix through the onion mixture.

Add enough cold water (⅓ cup) so you get a thin batter consistency.  You want the batter to cling to the vegetables but not to be too thick.

Heat a heavy-based fry pan with ½ cm oil over a moderate temperature.  Once the oil is hot add a large spoonful of mix and allow space between each fritter. Cook until a dark, golden brown colour.  Flip and continue cooking for a further 2-3 minutes or until golden brown and crispy.

Drain on kitchen paper, continue until the mixture is finished.

Sprinkle with sea salt and squeeze over a little lemon juice.