We’re big fritter fans because they’re quick to make, full of veggies, and taste great. So the next time you don’t feel like cooking up a storm, try these out. Add some poached eggs for the perfect brunch.
A lot of people don’t know that peas are one the best sources of plant-based protein. And along with their high fibre content, they’re great at filling you up. When it comes to the courgette, the bulk of it’s nutrients are in its peel so we always like to leave it on. Both ingredients are really rich in vitamin A, which is important for your immune system, vision, skin, and bones. This dish will also give you a healthy dose of vitamin C, K, potassium and manganese. This sums up why we’re told to eat 7 portions of fruit & veggies every day!
*Makes 8 fritters
1 cup frozen peas
1 medium courgette
2 spring onions
1 garlic clove,
handful fresh mint leaves
½ green chilli
zest and juice of ½ lemon
75g buckwheat or wholemeal flour
salt & pepper to taste
*we sometimes like to add crumbled feta or grated pecorino to the mix
We served this with Greek yoghurt, fresh mint, and sumac.
Grate the courgette and using you hands or a cloth (muslin or a new j-cloth) squeeze out as much moisture as possible.
Add the peas to a bowl and cover with boiling water for about 3 minutes.
Add the drained peas to a mixing bowl with the courgette.
Finely chop the spring onions, garlic, and green chilli and add to the mix.
Add the lemon juice, lemon zest, and mint leaves to the mix.
Then add in a whisked egg followed by the flour (add a little more flour if you feel it's too runny.)
Finally, season with salt and pepper.
Heat a pan with some olive oil over a medium-high heat. Add a heaped spoonful of the mix to the pan. Cook for ~2-3 minutes each side.