Courgette, pea and feta fritters
These tasty little morsels are a perfect idea for a vegetarian brunch or dinner. The combination of courgette, peas and feta is wholesome and delicious, and they're so quick and easy to make!
- 10 mins preparation
- 15 mins cooking
- Makes 10
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Ingredients
- 250 g frozen peas
- 1/4 cup mint, chopped
- 1 shallot
- 2 courgettes, grated, some juice squeezed out
- 2 eggs
- 2 tbsp plain yoghurt
- 1 tbsp milk
- 3 tbsp flour
- 1 tsp baking powder
- 1/2 tsp sea salt, plus a decent pinch black pepper
- zest of 1 lemon plus 1 tbsp lemon juice
- olive oil for shallow-frying
Feta sauce
- 75 g feta
- 1/4 cup quality olive oil
- juice of 1 lemon
- small garlic clove (optional)
Method
- 1For the feta sauce, place all the ingredients in your food processor and blend until smooth. Refrigerate.
- 2Pour boiling water over the peas to thaw, then drain.
- 3In the food processor (no need to wash), pulse the peas until chunky, then transfer to a large bowl. Add in the remaining ingredients, except the oil, stirring well to combine.
- 4Heat enough oil in a pan for shallow-frying and cook large tablespoons of the batter until brown. Flip and cook until golden brown and cooked through – about 1-2 minutes. Set aside on a paper towel to drain off any excess oil.
- 5Serve the fritters drizzled in feta sauce alongside a simple spinach and tomato salad.
Notes
You can replace the shallot with half a red onion or chives. You could also swap out the feta sauce for a dollop of sour cream, just ensure you salt the fritters well. Mint gives a lovely fresh taste, but coriander or parsley works too.
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