Pea and noodle fritters

Cooking Child Pea and noodle fritters

Fill lunch-boxes with crisp veggie snacks and these tasty fritters - perfect to eat hot or cold.

Lables: High fibre Low kilojoule Low sodium Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until bright green and tender. Drain. Refresh under cold water. Return to bowl. Roughly mash peas with a fork. Add noodles, flour, milk, eggs, parmesan and onion. Season with salt and pepper. Stir to combine.
  2. Heat oil in a large frying pan over medium heat. Drop 1/4 cup batter into pan, spreading to form a circle. Repeat to make 4 fritters. Cook for 2 minutes or until golden underneath. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate lined with paper towel to drain. Repeat with remaining batter. Serve with cherry tomatoes and carrot and celery sticks.

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1 1/4 cups frozen peas
1/2 x 440g packet shelf-fresh hokkien noodles
1/4 cup self-raising flour
1/4 cup milk
2 eggs, lightly beaten
1/4 cup grated parmesan
1 red onion, finely chopped
1/4 cup rice bran oil
Cherry tomatoes and carrot and celery sticks, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Child
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