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Mashed pea and feta fritters with corn salsa
Mashed pea and feta fritters with corn salsa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Family favorite: mashed pea and feta fritters.
Ingredients:
  • 125ml milk
  • 240g pea
  • 2 Free Range Eggs
  • 160g self-raising flour
  • 100g reduced-fat feta, crumbled
  • 1 corn cob, husks removed, kernels removed
  • 1 red capsicum, seeded, finely chopped
  • 1 ripe avocado, stoned, peeled, finely chopped
  • 21.00 gm lime juice
  • 125.00 ml coriander, coarsely chopped
  • Olive oil spray
  • Low-fat Greek yoghurt, to serve
  • Mixed salad leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Boil the peas in a saucepan for 2 minutes or until tender. Then, quickly cool them under running cold water, drain thoroughly, and crush with a potato masher until a coarse paste forms.
  • In a bowl, beat eggs with a whisk. Slowly incorporate flour and milk in alternating batches, stirring until mixed. Gently fold in peas and feta. Season with salt and pepper to taste.
  • Boil corn kernels for 2 minutes until tender, then cool under cold running water. Drain well and combine with capsicum, avocado, lime juice, and coriander. Gently toss ingredients together and season to taste.
  • Spritz a generous amount of olive oil spray onto a spacious non-stick skillet set over medium heat. Spoon 1/4 cup of batter into the pan and cook until the underside is golden and bubbles form on top, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes until fully cooked. Move the pancake to a plate and cover with foil to maintain warmth. Repeat in two more rounds with the rest of the batter.
  • Plate the fritters, then generously spoon the corn salsa over them, adding a dollop of creamy yogurt. Accompany with a side of mixed salad leaves and lime wedges for a vibrant burst of flavors.

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