Topped with a boiled egg, these pea, baby marrow and mint fritters with a feta sauce are a brekkie winner!
Ingredients
- 320 g frozen peas
- 1 small baby marrow, coarsely grated, plus 1 extra, thinly sliced
- 8 eggs, at room temperature
- 120 g thick plain yoghurt
- 1 tbsp milk
- 70 g finely grated Greek feta
- 1⁄2 cup coarsely chopped mint, plus 1⁄4 cup extra leaves, to serve
- 1 spring onion, thinly sliced
- 80 g self-raising flour
- 1⁄2 tsp baking powder
- 1 tbsp lemon juice, plus lemon wedges, to serve
- Olive oil, for shallow-frying
- 1 tbsp extra-virgin olive oil
- 1⁄2 cup loosely packed pea shoots
- FETA SAUCE:
- 200 g Greek feta, coarsely crumbled
- 1⁄2 cup (80 ml) milk
- 1⁄2 cup (60 ml) extra-virgin olive oil
- Juice of 1 lemon
- 1⁄2 clove garlic, finely chopped
Instructions
1 Place all the sauce ingredients in a food processor and process until smooth. Season; refrigerate until required.
2 Blanch peas in a saucepan of salted boiling water until tender and bright green. Drain. Reserve 50 g peas to
serve, then pulse remainder in a food processor to a coarse puree. Transfer to a bowl and stir in grated baby marrow, 2 eggs, yoghurt, milk, feta, mint and spring onion. Stir in flour, baking powder and half the lemon juice. Season to taste.
3 Preheat the oven to 120°C (100°C fan). Heat 2 cm olive oil in a deep frying pan over medium-high heat. Shallow-fry batter in batches, turning occasionally, until golden (about 2–3 min per side). Drain on a paper towel and place in a single layer on a baking tray in the oven to keep warm.
4 Meanwhile, boil remaining eggs in a large saucepan of boiling water until cooked to your liking (6–7 min for soft yolks). Drain, then peel.
5 Combine extra-virgin olive oil, pea shoots, extra mint, sliced baby marrow, reserved peas and remaining lemon juice in a bowl. Season and toss to combine. 6 Place fritters on a platter and arrange salad over. Cut eggs in half and place on top of fritters. Serve with sauce and lemon wedges on the side.
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Feature Image: W&H
