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Mashed pea and fetta fritters with corn salsa

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Meat-free Mondays will take a tasty turn with this Mashed pea and fetta fritters with corn salsa recipe. Deliciously easy, serve with salad for a satisfying meal.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Mashed pea and fetta fritters with corn salsa

Ingredients

  • 2 cups (240g) frozen peas
  • 2 Coles Australian Free Range Eggs
  • 1 cup (160g) wholemeal self-raising flour
  • ½ cup (125ml) skim milk
  • 100g reduced-fat fetta, crumbled
  • 1 corn cob, husks removed, kernels removed
  • 1 red capsicum, seeded, finely chopped
  • 1 ripe avocado, stoned, peeled, finely chopped
  • 1 tbs lime juice
  • ½ cup coarsely chopped coriander
  • Olive oil spray
  • Low-fat Greek yoghurt, to serve
  • Mixed salad leaves, to serve
  • Lime wedges, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the peas in a saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain well. Use a potato masher to crush until a coarse paste forms.

  2. Step 2

    Whisk the eggs in a bowl. Gradually add the flour and milk, in alternating batches, stirring until combined. Add the peas and fetta and stir to combine. Season with salt and pepper.

  3. Step 3

    To make the corn salsa, cook the corn kernels in a small saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain well. Place in a bowl with the capsicum, avocado, lime juice and coriander and gently toss to combine. Season to taste.

  4. Step 4

    Spray a large non-stick frying pan with olive oil spray. Place over medium heat. Pour 4 x ¼-cupfuls of batter into the pan and cook for 2-3 mins or until golden underneath and bubbles appear on the surface. Turn and cook for a further 1-2 mins or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat in 2 more batches with remaining batter.

  5. Step 5

    Divide the fritters among serving plates. Top with the corn salsa and a dollop of yoghurt. Serve with mixed salad leaves and lime wedges.