Sam & I tried these earlier in the week at the Sharpham Vineyard Café and they were delicious! Served with a simple salad and tomato salsa (…chive crème fraiche for Jacqui!) – makes a simple and delicious lunch…

Makes 8-16 (depending on how big you want them!)

 

 

INGREDIENTS (serves 4)

  • 250g frozen peas, blanched
  • 200g feta cheese, crumbled (or any cheddar/goats cheese that you like)
  • 1 tablespoon chopped fresh mint leaves
  • 4 spring onions, thinly sliced
  • Tomato Salsa or Crème Fraiche with chopped chives, to serve
  • Basic batter
  • 225g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 150ml milk

METHOD

  1. To blanch the thawed frozen peas, pop into boiling water for 2 mins then refresh in iced water (this helps to retain their bright green colour).
  2. To make the basic batter: sift flour & baking powder into a bowl and make a well in the centre.
  3. Whisk milk and eggs together in a jug.
  4. Pour egg mixture into the flour well. Whisk until smooth.
  5. Place ½ the peas in a bowl and mash until almost smooth. Add to rest of peas, feta, mint and onion and stir into batter.
  6. Heat 1 tablespoon oil in a frying pan over medium heat. Using 1 heaped tablespoon mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 16 fritters.
  7. Serve with a salad and chive crème fraiche.

NOTES

  • When cooking in batches, transfer to a plate lined with paper towel while cooking remaining fritters. Use olive oil to cook fritters. Add more oil to pan between batches if necessary.

Variation…

1) Try an Eastern version which is delicious made with chick-pea flour instead of plain flour:-

  • Add 2 tbs chopped coriander, 2 garlic cloves chopped & ½ chilli chopped to the recipe at method stage 5 J
  • Add garlic, mint and finely chopped cucumber to the crème fraiche and you have a raita style sauce to serve.

2) Or…go Japanese by adding:-

  • 2 tsp of wasabi powder mixed with a little water to make a paste.
  • Make into walnut sized bites & serve with a sprinkling of extra wasabi powder & sea salt & chilli dipping oil