Pea and Zucchini Fritters

It’s recommended we eat 4 to 5 serves of vegetables a day. If you subscribe to this mantra, then every meal should be used as an opportunity to squeeze in a serving of this sustenance!

If you’re like me, you struggle to eat vegetables at breakfast. Pan-fried mushrooms don’t sit well with my morning porridge – and I WON’T budge on my porridge! However, I make up for my sweet breakfast with carrot sticks for morning tea, and a vegetable packed lunch and dinner.

Vegetable salads are a wonderful way to get in a double dose, but are by no means the only way. For a healthy alternative, I’ve made these delicious, nutritious, warm, crispy, verde fritters to quench your cravings! They feature green peas, and zucchinis, and give vegetables a makeover too good to be true!

Ingredients

makes 12-14

1 ½ cups frozen peas

2 medium zucchinis, grated

1/3 cup greek yoghurt

1/2 cup crumbled Asiago cheese (or grated pecorino or parmesan cheese) 

2 eggs, lightly beaten

2 tbsp, mint leaves, finely chopped 

1 spring onion, finely diced

¼ cup rice flour (plain, wholegarin, corn)

¾ tsp. baking powder

2 tbsp. lemon juice

1 pinch sea salt

1 pinch cracked pepper

To serve:

Boiled eggs

Leafy green salad

Lemon wedges

Method

1.    Bring a saucepan of water to the boil, add the peas and cook for 3 minutes or until cooked through. Strain the peas and place them in a food processor to blitz for 30 seconds until smooth

2.    Place the pea puree in a bowl with the grated zucchini, greek yoghurt, pecorino cheese and eggs and stir until combined

3.   Add the remaining ingredients and stir until combined

4.    Heat a medium fry pan with 1 tsp. of olive oil. Place heaped tablespoons of the batter into the fry pan, 3 cm apart. Cook on both sides until brown and crisp. Make sure to cook in batches, do not overcrowd the pan

Serve with a green salad, boiled eggs and lemon wedges