Pea, Feta & Herb Fritters
This recipe for pea, feta, and herb fritters with roasted cherry tomatoes is bursting with fresh flavors and vibrant colors. Blanched peas and creamy feta cheese are mixed with a herb-infused batter, then fried to crispy perfection. Served alongside roasted cherry tomatoes on the vine, these fritters are a delightful addition to any brunch or light lunch spread.
— Constant Cookbook
Ingredients
- 100g plain flour
- 1 tsp baking powder
- 1 egg
- 150ml milk
- 100g peas , blanched for 2 minutes and drained
- 100g feta cheese , cut into small cubes
- 2 tbsp chopped soft herbs such as chives, parsley, basil or a mixture
- 2 spring onions , chopped
- oil for frying
- roasted cherry tomatoes on the vine to serve
Instructions
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Yield
Serves 4
Nutrition
- Calories: 337 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.8 milligram of sodium
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