For an effortless vegetarian meal try these fast and fabulous fritters ready in less than 30 minutes. Serve with fresh dill sprigs and lemon halves.
- Cook the peas in a medium saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Place in a large bowl. Use a potato masher or fork to coarsely mash. Whisk in the dill, eggs and milk. Add the flour and stir to combine. Gently fold through 100g of the fetta. Season.
- Heat the oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cups (60ml) of mixture around the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat in 2 more batches with remaining batter.
- Combine the avocado, spinach, lemon segments and tomato in a bowl. Divide the salad and fritters among serving plates. Sprinkle with the lemon zest and remaining fetta.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set