Courtney Roulston’s pea and broccoli fritters with yoghurt

In need of some new lunch box ideas? Courtney Roulston’s pea and broccoli fritters are here to save the day! Loaded with fetta and tasty green veg, they’re guaranteed to be a hit with the kids.

20

10m

30m

Ingredients

  • 2 cups (240g) frozen baby peas, thawed
  • 1 cup finely chopped broccoli florets
  • 2 spring onions, thinly sliced
  • 1 lemon, rind finely grated
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 1/4 cup (60ml) milk
  • 1 cup (150g) self-raising flour
  • 150g fetta, crumbled
  • 2 tbs extra virgin olive oil
  • 150g Greek-style yoghurt
  • 1 tsp honey
  • 2 tbs finely chopped mint
  • Extra virgin olive oil, extra, to drizzle
  • Lemon wedges, to serve

Method

STEP 1

Place three-quarters of the peas in a blender. Blend until almost smooth. Place the remaining whole peas in a bowl with the broccoli. Add the pea puree and stir to combine. Add the spring onion, 2 tsp lemon rind, eggs and milk and stir until well combined. Add the flour and gently fold until well combined. Add the fetta and fold to combine. Season.

STEP 2

Heat the oil in a large non-stick frying pan over medium heat. Add heaped tablespoons of the pea mixture to the pan and cook for 2-3 mins each side or until golden, crisp and slightly puffed. Transfer to a plate lined with paper towel. Repeat with the remaining pea mixture to make 20 fritters.

STEP 3

Whisk the yoghurt, honey and mint in a bowl. Top with remaining lemon rind and drizzle with a little extra oil.

STEP 4

Serve the fritters warm with the yoghurt mixture and lemon wedges.

Tip: The fritter mixture can be made ahead of time and either cooked fresh every day for up to 4 days, or the fritters can be cooked in one big batch on the weekend and eaten warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.