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
Ingredients
- 2 cups (240g) frozen peas
- 2 Coles Australian Free Range Eggs
- 1 cup (160g) wholemeal self-raising flour
- 1/2 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
- 1/2 cup coarsely chopped coriander
- Olive oil spray
- Low-fat Greek yoghurt, to serve
- Mixed salad leaves, to serve
- Lime wedges, to serve
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Method
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.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.
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.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.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.
Mashed pea and fetta fritters with corn salsa
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 2 cups (240g) frozen peas
- 2 Coles Australian Free Range Eggs
- 1 cup (160g) wholemeal self-raising flour
- 1/2 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
- 1/2 cup coarsely chopped coriander
- Olive oil spray
- Low-fat Greek yoghurt, to serve
- Mixed salad leaves, to serve
- Lime wedges, to serve
Description
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.
Method
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.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.
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.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.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.