• Fresh and light – the perfect side for any chicken dish. These are also delicious eaten cold and can be made into mini fritters – great as canapes. Be sure to make a few extra for the following day.

    Recipe by Leila Saffarian

    Assisted by Nomvuselelo Mncube

    Photograph by Dylan Swart

    TRY THIS: Tomato and herb fritters served with tzatziki

    Pea fritters with mozzarella

    Serves: 4 - 6
    Cooking Time: 20 mins


    • 250g frozen peas
    • 125ml (½ cup) milk
    • 2 large eggs
    • 30g cornflour
    • 200g cake flour
    • 2,5ml (½ tsp) baking powder
    • 100g feta, crumbled
    • 30ml (2 tbsp) fresh mint, chopped
    • salt and freshly ground black pepper, to taste
    • olive oil, for frying
    • 100g mozzarella, to serve
    • lemon wedges, to serve
    • fresh mint, to serve



    Boil the peas in a saucepan for 2 minutes, refresh under cold water and drain. Purée half the peas in a food processor until smooth and set aside.


    Combine the milk, eggs, cornflour, flour, baking powder and puréed peas in a bowl. Add the remaining peas, feta, mint and seasoning. Mix gently.


    Heat the olive oil in a large non-stick frying pan over medium-high heat. Add tablespoons of the mixture to the pan, frying in batches until golden, about 3 minutes on each side.


    Drain the fritters on paper towel. Serve with crumbled mozzarella and lots of fresh lemon and mint.

    ALSO TRY: Baby marrow fritters with green salsa and coconut cream

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com