Having finished uni this week, I can finally do all the things I never felt I had time for before!! Including these! Pea, feta & mint fritters with yoghurt mint dipping sauce from Gourmande In the Kitchen, found them the other day, and a combination of not needing the whole of ASDA to make them, and looking fairly quick and easy to do, meant they were on the list of things to make! I did them for lunch today and although they took longer than I thought to make, they were definitely worth it. Especially the little golden bits which was big hunks of melting feta – amazing!! The recipe was originally gluten free and grain free, but I wasn’t too bothered about that and changed it up a little bit to suit what I had in. I’m a big fan of mashing anything together, frying it and calling it a fritter, so I was easily pleased!! Here’s the recipe I used:
- 120 ml thick Greek or strained plain yogurt
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon fresh mint, finely chopped
- Pinch of sea salt
- Freshly ground black pepper to taste
- Extra virgin olive oil for drizzling
- 260 g fresh or thawed frozen green peas
- 2 large eggs
- 2 spring onions (or one medium shallot), white and light green parts thinly sliced
- 2 Tablespoons fresh mint leaves, coarsely chopped
- The zest from half of an unwaxed or organic lemon, finely grated
- 56g sheep’s milk feta
- 28 g coconut flour, sifted
- ½ tsp sea salt
- ¼ tsp freshly ground pepper
- Olive oil for frying
- Make the Yogurt Sauce:
- Whisk all ingredients in a small bowl until smooth. Season to taste with sea salt and freshly ground black pepper and drizzle with olive oil.
- Refrigerate until needed. (Can be made ahead of time)
- Make the Pea Fritters:
- Cook peas in a large saucepan of boiling salted water until just tender (about 3-4 minutes).
- Drain and mash coarsely using a fork or pulse briefly in a food processor until chunky.
- In a large bowl whisk together the egg, green onions or shallots, mint, lemon rind, feta, coconut flour and salt and pepper. Add in the pea mixture and mix thoroughly. Set aside for 5 minutes to allow the coconut flour to absorb some of the moisture.
- Heat a thin layer of coconut oil in a medium frying pan over medium heat and place heaped tablespoons of the pea mixture in the pan pressing down the mixture into a disc. Cook in batches flipping when golden on one side (about 2 minutes each side).
- Drain fritters on parchment paper if needed.
- Serve immediately with the yogurt sauce on the side and additional lemon wedges and a green salad if desired.
I don’t really like a strong flavour of mint to be honest, but followed the recipe and it wasn’t too much, but add more if you like that sort of thing!! Same with the lemon really, but I did forget to serve with the lemon wedges at the end so I’d definitely do that next time. I served these for lunch for two with a salad which was enough, but it’d need to be served with more for a bigger number of people. Perfect for a picky tea – like the Sesame Seeded Halloumi from the other day!!