Ejjeh

Ingredients

• 4 groß eggs
• 1 Bund fresh flat-leaf parsley
• 1/2 Bund fresh mint
• 3 Stangen spring onions
• 2 EL all-purpose flour
• 1/2 TL baking powder
• 1/4 TL ground cumin
• 1 Prise pinch of cayenne pepper
• 1/2 TL salt
• 1/4 TL black pepper
• 3 EL vegetable oil
• 1 lemon
• 2 EL yogurt

Instructions

1. Thoroughly wash and finely chop the parsley, mint, and spring onions. Ensure all herbs are thoroughly dried before adding them to the mixture to avoid a watery consistency.
2. In a large bowl, crack the eggs and whisk them lightly until the yolks and whites are well combined. Then, add the flour, baking powder, cumin, cayenne pepper, salt, and black pepper, mixing thoroughly until a homogeneous mixture is formed.
3. Gently fold the chopped herbs and spring onions into the egg mixture until just combined. Be careful not to overmix to maintain a light texture.
4. Heat the vegetable oil in a large non-stick skillet over medium heat. Drop about 2-3 tablespoons of the egg and herb mixture per pancake into the pan, shaping them into small, round patties.
5. Fry the Ejjeh for 3-4 minutes per side, until golden brown and cooked through. Flip them carefully to ensure even cooking on both sides.
6. Remove the cooked Ejjeh from the pan and let them drain on a paper towel-lined plate to remove any excess oil.
7. Serve the Ejjeh immediately, garnished with fresh lemon wedges and a dollop of yogurt. They can be enjoyed warm or at room temperature.

Nutrition