Sausage, lentil and kale soup with feta fritters

3 Maltese sausages

2 tbsp olive oil

200 g peeled and chopped celeriac

2 carrots, peeled and chopped

1 parsnip, peeled and chopped

A pinch of crushed dried chilli

1 tsp fennel seeds

200 g dried green lentils

1.20 l vegetable stock

200 g kale or cabbage, shredded

Parsley to serve

Feta Fritters

1 large egg

40 g feta crubled

Pinch of dried crushed chillies

A small knob of butter

Place the green lentils in a large saucepan and cover with water; bring to the boil and simmer for about 25 minutes or until just tender

Remove the skins from the sausages and crumble the meat into a nonstick frying pan, brown the meat and set aside

Heat the oil in a large saucepan, add the celeriac, carrots, parsnip, chilli and fennel seeds and cook for 10 minutes, covered, until tender – stir now and then

Add the lentils and stock, and bring to simmering point

Add the kale or cabbage and simmer together for a few minutes until tender; season to taste

Add the browned sausage meat to the soup and heat through, ladle into heated bowls and scatter with the parsley leaves; serve with the feta fritters

Feta Fritters

Mix all the ingredients for the fritters in a bowl; heat the butter in a frying pan and when sizzling add teaspoonfuls of the batter; turn the fritters over; they will need only about 45 seconds to 1 minute on each side

Transfer to some kitchen paper; keep warm and serve with the soup

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Sausage, lentil and kale soup with feta fritters