PEA & MINT FRIT TERS

SERVES 4. PREP 20 MINS. COOK 20 MINS.

INGREDIENTS

• 1kg frozen peas, thawed

• 6 eggs, lightly beaten

• 1 cup (280g) Greek yoghurt

• 1 cup (200g) feta, crumbled

• ¾ cup mint leaves, coarsely chopped, plus extra leaves to serve

• 2 spring onions with large bulbs, green part thinly sliced, bulb thinly sliced into rings

• Finely grated zest of ½ lemon, juice of 1, plus extra wedges to serve

• 1 ¼ cups (150g) self-raising flour

• 120ml extra virgin olive oil, plus extra to drizzle

• 2 bunches asparagus, trimmed

• Snow pea sprouts (optional), to serve

METHOD

1 Place 750g peas and egg in a food processor and pulse until roughly chopped. Transfer to a large bowl and stir in two-thirds of the yoghurt, half the feta, mint, green part of the spring onion, lemon zest and juice. Season generously and stir in flour to combine. Set aside for 5 minutes to rest.

2 To make the feta sauce, place remaining 100g feta, 1/3 cup (95g) yoghurt and 2 tbs olive oil in a food processor and whiz until very smooth. Season and set aside.

3 In 4 batches, heat 1 tbs oil in a large non-stick frypan over a medium-low heat. Spoon 1/3 cup of batter for each fritter into the pan and cook for 4 minutes or until golden, then turn and cook for a further 3 minutes. Transfer to a baking tray lined with baking paper and keep warm in the oven. Repeat with remaining batter.

4 Combine asparagus and remaining peas in a large bowl, cover with boiling water and stand for 3 minutes. Drain, refresh and slice asparagus in half lengthways.

5 Place fritters on a serving platter and top with asparagus, peas, reserved spring onion rings, snow pea shoots (if using) and extra mint. Drizzle with a little feta sauce and extra oil. Serve with lemon wedges and remaining feta sauce alongside.