by Ainsley Harriott
1/4 tsp Cumin seeds 600ml milk, 25g unsalted butter 1 red chilli, seeded and finely chopped 1 garlic clove, crushed 150g chickpea flour, sifted, 2 tbsp Olive oil, 1 chorizo sausage, finely diced (about 100g in total) 1 tbsp flat-leafed parsley, chopped sunflower oil, for deep-frying, 50g Polenta or semolina, approximately salt and fresh ground black pepper soured cream and chive dip, to serve (optional)
Method 1. Heat a small frying-pan over a medium heat. Add the cumin seeds and toss and toast for 1 minute until aromatic. Place in a non-stick pan with the milk, butter, chilli and garlic, and bring to the boil. Reduce the heat and slowly add the gram flour, stirring to combine. Cook gently for 5-6 minutes until thickened, beating occasionally with a wooden spatula.
2. Meanwhile, heat the oil in a non-stick frying-pan, tip in the chorizo and fry for a few minutes until sizzling and lightly golden. Pour into the gram flour mixture along with the parsley and mix until well combined. Season to taste.
3. Line a small roasting tin or ovenproof dish with non-stick baking paper and pour in the fritter mixture, using a plastic spatula. Level the top and cover with gladwrap and chill in the freezer for about 20 minutes or until cooled and set (or overnight in the fridge is best, if time allows).
4. Turn the fritter mixture on to a work surface and peel away the paper. Cut into 7.5cm squares, then cut in half again, into triangles. Roll in the polenta or semolina to coat.
5.Deep-fry the fritters in batches for 2-3 minutes until golden. Drain on kitchen paper and serve warm with the soured cream and chive dip. OR spray with a little oil and bake in hot oven until golden.