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Mücver (Vegetable Fritters)

Asia › Turkey
serves 6 1 hr Medium 8 versions
Meat-free Vegetarian Dinner Hot Appetisers Stovetop
Mücver tarifi
William Neuheisel from DC, US · CC BY 2.0

Mücver with Leek

One of 8 versions of Mücver (Vegetable Fritters). The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 1 kilogram leek
  • 2 piece egg
  • 3-4 tablespoon flour
  • 3-4 tablespoon white cheese
  • 1 bunch parsley
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 water glass (200 ml) oil · for frying
  • 3 tablespoon oil · for the sauce
  • 1 dessert spoon flour · for the sauce
  • 1 tablespoon tomato paste · for the sauce
  • 2 clove garlic · for the sauce
  • 1 dessert spoon caster sugar · for the sauce
  • 0.5 teaspoon salt · for the sauce
  • 0.25 teaspoon black pepper · for the sauce

How to make it

Open in kitchen mode
  1. Chop the leeks, transfer them to a pan and cook them in their own liquid over a low heat.
  2. Take the pan off the heat; once the leeks have cooled, add the eggs.
  3. Add the flour, the white cheese, the finely chopped parsley, the salt and the black pepper and mix with a fork.
  4. Put the sunflower oil in a deep pan and heat it. Take up the mücver mixture with a spoon, drop it neatly into the oil and press it flat with the spoon.
  5. Fry the mücver on both sides and lift them onto kitchen paper to drain off the excess oil.
  6. For the sauce, put the sunflower oil in a pan and add the flour, stirring all the time.
  7. Once the flour begins to turn pink, add the tomato paste. Finally add the crushed garlic, the sugar, the salt and the black pepper.
  8. After a boil or two, take the pan off the heat, pour the sauce over the mücver and serve.
Tips

Cooking the leeks in their own liquid, without adding water, keeps the mixture from going watery. If the mixture comes out runny, add flour a spoonful at a time.

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Mücver (Vegetable Fritters) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Baked base Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
Ingredient Baked Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
black pepper ✓ ✓ ✓ ✓ — ✓ ✓ ✓
flour ✓ ✓ — ✓ ✓ ✓ ✓ ✓
oil ✓ ✓ ✓ ✓ — ✓ — ✓
dill ✓ — ✓ — ✓ — ✓ —
onion — — ✓ ✓ ✓ — ✓ —
kaşar cheese ✓ ✓ — — — — — ✓
courgette ✓ ✓ — — — — — —
garlic — — — ✓ — ✓ — —
minced meat — — — ✓ — — ✓ —
parsley — — — — — ✓ ✓ —
pepper — ✓ — — ✓ — — —
white cheese (feta-style) — — — — ✓ ✓ — —
aubergine — — — — — — ✓ —
baking powder — — — — — — — ✓
bicarbonate of soda — — — — — — ✓ —
butter — — — — — — — ✓
cabbage — — ✓ — — — — —
chard — — — ✓ — — — —
cornflour — — ✓ — — — — —
courgette — — — — ✓ — — —
ham — — ✓ — — — — —
leek — — — — — ✓ — —
lemon — — ✓ — — — — —
margarine — — — — — — ✓ —
milk — — ✓ — — — — —
mint — ✓ — — — — — —
potato — — ✓ — — — — —
rice — — — ✓ — — — —
sugar — — — — — ✓ — —
sunflower oil — — — — ✓ — — —
sweetcorn — — — — — — — ✓
tomato paste — — — — — ✓ — —
yoghurt — — — — — — ✓ —

Baked

serves 4 30 min

The lightest mücver of all, baked in a glass dish instead of fried in a pan. Ready in half an hour.

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Baked, with kaşar

serves 6 50 min

A baked mücver made with coarsely chopped courgette, grated kaşar cheese over the top, cut into squares to serve.

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With cabbage

serves 6 1 hr 5 min

A mücver made with cabbage and potato, served with a dill and lemon zest cream sauce and ham.

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With chard

serves 4 45 min

A filling chard mücver made with boiled rice and fried minced meat.

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With courgette

serves 4 40 min

The classic pan-fried mücver, in which the courgettes are squeezed dry and worked together with white cheese.

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With minced meat and aubergine

serves 6 50 min

A mücver made with charred aubergine and fried minced meat, baked in a mould and sliced.

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With sweetcorn

serves 4 30 min

Small fritters made with tinned sweetcorn and kaşar cheese, risen with baking powder.

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