Ijjie (Marrow Omelettes)
Pulp of 12 small marrows (up to 750 g)
1 large onion, finely chopped
½ cup freshly chopped continental parsley
½ cup freshly chopped mint
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground allspice
½ teaspoon chilli powder (optional)
¾ cup self-raising flour, sifted
¾ cup olive oil
Squeeze the marrow pulp firmly to remove all moisture. Chop coarsely and place in a bowl. Add onion, parsley, mint, salt, spices and flour and mix thoroughly to combine. Break in eggs and mix to combine.
Heat oil in a frying pan. Spoon in 1 tablespoon of omelette mixture and lightly pat down to form a small round.
Fry until golden brown, for approximately 3-5 minutes each side, then remove and drain on greaseproof paper.
Repeat until all mixture is used.
Serve hot or cold. The omelettes will keep for a couple of days in the refrigerator.