3-Cornered Fritters

The Bimbler's Wild Leek recipe

By The Bimbler

Allium triquetrum

3-Cornered Leek is a fairly nondescript little fella.

It’s only when the small white flowers open in Spring that it quietly announces its presence

but there’s a clue in the name…

If you snap a stem the cross section reveals its three cornered credentials

Now follow me to the beach where I’ll show you how to cook this tasty weed…

First job is to create a solid driftwood base to prevent the pebbles from exploding!

A few handfuls of dry twigs ranging from the thickness of a match to a pencil and we’re good to go

Within minutes the fire is lit so I hunker down for warmth while the wood turns to useable embers

After plucking off the flower heads the leeks are torn into pieces and added to an oiled pan… or in this case, my wonky titanium plate

Chick Pea Flour

Chilli Flakes

Salt and Pepper

Turmeric Powder

Ground Cumin

These dry ingredients can be carried in a ziplock bag until needed then mixed with water while still inside the bag.

I’ll spare you the messy bit where I managed to cover my camera with the resulting mixture but once formed into fritters they went back in the pan until cooked through and were served with the saved flowers and a few sesame seeds…

If you feel adventurous and want to give this a try sometime the 3-cornered leeks can be substituted by Nettle tips… or any leafy greens that take your fancy.