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
Pea fritters with mozzarellaPrint Recipe
- 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.