Now that the weather is warming up here in New Zealand, we tend to look to more lighter options that are seasonal, fresh and still delicious! And these Springtime Pea and Feta Fritters make for a wholesome breakfast, tasty lunch, or light dinner option anytime of the year too, not just spring! For other seasonal meal ideas, check out our Seasonal Meal Plans – these take the hassle out of knowing what to cook and are nutritionally balanced to give you more of what you need so you can feel at your best.
Peas are a great taste of warm weather, and frozen peas are so versatile and convenient. We love them pureed up with unsweetened yoghurt, lemon juice, mint and plenty of seasoning for a fresh dip with grainy crackers or served with BBQed lamb. Yum! If you have fresh peas though you can use those…although freshly podded peas are delicious just as they are with a knob of butter and some mint leaves.
Balancing out your Fritters
Add some salad and more protein to these fritters to balance out the meal, or enjoy them as they are – perfect for lunchboxes and pre-dinner snacks too! Protein is found in the following foods – eggs, meat, chicken, fish, legumes, nuts, seeds, and tofu. We paired these fritters with a crunchy asparagus and snow pea salad, some smoked salmon shavings and a poached egg for extra goodness. And if you’re keen to learn more about balancing your nutrition, get in touch for a Nutrition Consult with Sarah P…you’ll leave armed with a full nutrition plan to help you enhance your wellbeing. Recipes, tips, easy kitchen tricks and evidence-based knowledge will get you to your goals faster.
Make the fitters your own too by trying different herb combinations, extra or no chilli, and gluten free by subbing the flour with your preferred gluten free option. Enjoy!
Springtime Pea and Feta Fritters
Makes 6 fritters
1 and 1/4 cup frozen peas, defrosted and lightly mashed (or leave whole if you like a chunky texture)
1 small garlic clove, crushed
75g feta cheese, chopped or crumbled
1/4 cup mint leaves, chopped
1 spring onion, finely sliced
1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk
salt and pepper
2 tablespoons oil
Optional (but recommended!) – Sriracha sauce, lemon juice
In a bowl combine the peas, garlic, feta, eggs, mint leaves and spring onion. Sieve over the flour and baking powder, then add in the milk and seasoning. Mix lightly to combine all the ingredients but don’t over stir.
Heat some of the oil in a frypan over moderate heat and cook spoonfuls of fritter mixture until golden brown (3-4 minutes), then flip over and cook the other side. Depending on the size of your frypan you may need to do this in 2 or 3 batches (divide the oil up so you have enough to cook all the fritters). Before flipping over you can add a swirl of sriracha sauce if you like. Squeeze lemon juice over once they’re cooked and enjoy as they are or made into a salad as above.
- The recipe can be easily doubled or tripled depending on the number of mouths to feed
- The peas could be substituted for corn, zucchini or broccoli if you like
- Other herbs that work well are parsley, coriander, dill or chives
- My kids loved them as they were dipped in a little tomato sauce!
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