Les Tourtons Des Penitents

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Feb. 10, 2011


Garlic 2 Clove (10 gm)
Mixed fresh herbs 1 1/4 Bunch (125 gm) (1 Large Bunch)
Onion juice 3 Drop (A Few)
Pine kernels 4 Ounce (125 Grams)
Curd/Cream cheese 8 Ounce (250 Grams)
Soured cream/Creme fraiche 6 Ounce (185 Grams)
Egg 6
Peanut oil/Butter 2 Tablespoon (For Frying)


Your mixed herbs should include plenty of parsley, such available herbs as chervil, sorrel, fennel fronds, basil and tarragon, plus a snippet of chives and some leaves of fresh mint; a few thyme flowers are good, too.

Wash and drain the herbs; slice the sorrel finely and chop the herbs roughly but evenly with a couple of garlic cloves and a little onion juice, extracted by squeezing some chopped onion in a garlic press.

To this mixture add the remaining ingredients, blend well then season with a very little salt and pepper.

Heat the mixture of olive and peanut oils with some butter, or just one of them if you prefer, then spoon in the mixture to make small tourtons or fritters about 10 cm/4 inches across and at least 1 cm/1/2 inch thick.

Cook gently for about 4 minutes on each side.

Serve perfectly plain, dribbled with olive oil or lemon juice, or with a thin tomato sauce.

Although served as a starter, they would make a brilliant accompaniment to grilled fish or poultry.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 325Calories from Fat 257

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 120 mg5%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 3 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet