Pearled Spelt, Cabbage & Feta Fritters with Salsa Verde

Method

1. Wash the pearled spelt until the water runs clear. Add to a medium saucepan of cold water, bring to the boil, then simmer for 30 minutes until tender. Drain thoroughly and leave to cool.
2. In a large bowl, combine all the fritter ingredients (cooked spelt, cabbage, feta, minced garlic, chilli flakes, eggs, cornflour, salt, and black pepper) and mix well.
3. Heat neutral oil in a large frying pan over a medium-high heat. Spoon in roughly 4 tablespoons of the mixture to form each fritter. Fry for 3 minutes on each side until deeply golden and crisp, then transfer to a plate lined with kitchen paper. Repeat in batches of 2 or 3 until all the batter is used.
4. Meanwhile, blend all the salsa verde ingredients together in a small blender until completely smooth.
5. To serve, top each fritter with a tablespoon of yoghurt and a drizzle of salsa verde, or serve them on the side as dips with an optional sprinkling of chilli powder.