These pea and corn fritters are one of those wonderful foods that you can eat for breakfast, lunch or dinner. They are versatile and easy to make with prep done in less than 10 minutes as everything is blended together. This recipe makes a lot of these fritters - about 25 or so which means that there is enough for several meals or a large family breakfast. The curry adds a hit of flavour that can be missing from regular pea fritters plus the corn adds a wonderful juiciness. Peas add sweetness and feta saltiness and before you know it, you have a complete meal. A gluten free recipe version also follows.
Welcome to my first edition of Cook With Me Dear Reader! It's where I share a simple, easy to do recipe and if it takes your fancy, over the next week you can go ahead and make it. Once you've made it, please take a photo and either send it to me via email or put it up on Instagram, facebook and twitter making sure to tag me so that I make sure that I can see it and hastag with #cookwithmenqn - the deadline is the 8th of April :) I'll put up everyone's pictures and then pick one winner at random who will receive a cookbook from a choice of cookbooks. This is open worldwide to any reader! Feel free to ask any questions (just add it as a comment) and I promise to answer all questions.
Anyway lovelies, onto the story and recipe!
The phrase "I watch television a lot," not only applies to me but I also use it as an excuse for my behaviour.
Like when I got in my car the other day and gave a friend a lift. I checked the back seat and when she raised an eyebrow I explained that I was looking for a murderous pervert and then added, "I watch television a lot you know..."
Like when I wash the glasses in hotel rooms before using them. Some call it paranoid. I tell them, "I watch television a lot you know..."
Anyway, I had the television on in the background while I was cooking and cleaning and I saw them making pea fritters. Because I was busy I never quite got the recipe down in time or noted the quantities but I thought that it was a great idea to make use of a freezer staple for a weekend brunch, lunch or even dinner.
I approximated from what I remembered but then decided to try and make a version without flour. What I learned was that flour really binds the mixture together and almond meal is not a great substitute for it. But all is not lost because I also learned that you can bake them in dollops if you really want a gluten free baked version. Your choice really :)
As I ate the gluten free version with a curried mayonnaise pasta salad it suddenly occurred to me what a great addition curry powder would be for these fritters. I was so excited by the idea that I made up a new batch - this time with all purpose flour and curry powder. It was SO good I just couldn't wait to share them with you! We have eaten these for breakfast, lunch and dinner as they made so many (and we had two batches with the gluten free and regular version). But Mr NQN, well he never got sick of them eating them every day!
So tell me Dear Reader, would you like to play along with Cook With Me? I'd be honoured to have you! Does television influence the way that you act and you do things like check your car for serial killers before getting in?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Curried Pea & Feta Fritters
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 15 minutes
- 1.5 cups frozen peas
- 1 corn cob, kernels removed (or about 2/3 cup of corn kernels)
- 2 eggs
- 250g/8.83ozs feta (use a good marinated feta)
- 1/2 cup plain all purpose flour
- 1/2 cup green spring onions, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 teaspoons curry powder
- Oil for frying
Step 1 - Place the peas and corn in a bowl and simmer for 2 minutes (you can also do this in the microwave). Drain and place half of the peas and corn in a food processor. Add the eggs and 200g or 7ozs. of the feta (reserving some for later), the flour, spring onions, mint leaves and curry powder. Process until it becomes a smoothish mixture (it doesn't have to be too smooth). Place in a bowl and add the other half of the peas and corn and mix to combine.
Step 2 - Heat a frypan on medium heat and add oil. Using two tablespoons or an ice cream scoop add the batter to the pan and fry. Flip over once done and repeat with the rest of the batter. Serve with the remaining feta on top.
The gluten free baked version
For a gluten free baked version, replace the flour with ground almonds. Dollop the mixture onto a greased, lined tray and bake in a 180C/350F oven for 15 minutes. Carefully flip them over and bake for another 5 minutes.