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.
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.