Frozen peas come into their own with these fritters. They make for a great Sunday brunch or serve them any time of day with a poached egg on top. The Asian chives, available at the supermarket, add a delicious flavour and texture.
Ingredients
Fritters
| 1 Tbsp | oil |
| 1 cup | Asian chives, sliced small |
| 2 cups | peas |
| 150g | feta, crumbled |
| ½ tsp | salt |
| 3 | eggs |
| ½ cup | self-rising flour |
| ½ cup | chopped mint |
| ¼ cup | milk |
| Oil | for frying |
Salad
| 2 large handfuls | rocket |
| 1 bunch | asparagus, cooked, sliced thinly |
| Dash of | good quality olive oil and white vinegar |
| Salt and freshly ground pepper | to taste |
| 4 | soft-poached eggs |
Directions
- For the fritters, warm the oil in a frying pan and cook the chives until softened and slightly brown. Place them in a large bowl.
- Blitz the peas in a food processor roughly then add to the chives. Add the feta, salt, eggs, flour, mint and milk, stirring to combine.
- Heat a little oil in a frying pan. Spoon 2 tablespoons of mixture for each fritter into the pan, cooking for 4 minutes each side, then turn for a further 2 or 3 minutes until just cooked through. Keep warm while you cook the remainder.
- In a bowl combine the rocket, asparagus, dash of oil and vinegar then season.
- Serve the fritters with a handful of salad and a soft-poached egg on top.