for 4 person

Apple sauce

500 g	apples, cut into pieces
1 tbsp	lemon juice

Batter

400 g	squash, peeled, coarsely grated
150 g	medium-fine polenta
75 g	white flour
2 tbsp	sage, finely chopped
1 tbsp	Dukkah (spice mix)
½ tsp	salt
2 ½ dl	milk
2 tbsp	olive oil
2	fresh eggs
1	garlic, squeezed

To fry

oil, for frying

Salad

2 tbsp	apple vinegar
2 tbsp	olive oil
2 tbsp	plain yoghurt
¼ tsp	Dukkah (spice mix)
¼ tsp	salt
100 g	lambs' lettuce

How it's done

Apple sauce

Mix the apples and lemon juice in a pan, cover and simmer over a medium heat for approx. 20 mins. until soft, then puree.

Batter

Mix the squash, polenta, flour and sage in a bowl, season with dukkah and salt. Whisk together the milk, oil, eggs and garlic, mix into the squash mixture.

To fry

Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat, cook for approx. 2 mins. until the underside separates from the pan. Turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter.

Salad

Whisk the vinegar, oil and yoghurt in a bowl, season. Mix in the lamb's lettuce, serve with the squash and polenta fritters and the apple sauce.

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