These spiced pea and coriander fritters are easy to make ahead of time. Scatter with crunchy spring onions and serve with the cool minty yogurt dip
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal53
- fat3g
- saturates1g
- carbs3g
- sugars1g
- fibre0g
- protein2g
- salt0.3g
Ingredients
For the yogurt dip
- 120ml Greek yogurt
- ½ garlic clove, crushed
- 1 tbsp good-quality extra virgin olive oil
- 3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves)
For the fritters
- 100g gluten-free plain white flour
- 3 medium eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 courgettes, grated and the moisture squeezed out
Courgette
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 60g peas (thawed if frozen)
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 2 tbsp finely chopped mint leaves
- 2 spring onions, finely sliced
- 1 green chilli, deseeded and finely chopped
- 1 lemon, zested
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cumin
- ¼ tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 4 tbsp vegetable oil, for frying
To serve
Method
In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan – add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.
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