PEA, MINT AND GOAT’S CHEESE FRITTERS

I used to think only of sweetcorn when I thought of fritters, but over the past year I’ve realised how adaptable they are, and what a great vehicle they are for getting vegetables into picky toddlers! They’re popular with kids and adults alike. Serves 2, or 4 as a starter 150g (5½oz) frozen petits pois 1 large egg

50g (1¾oz) self-raising flour l 40ml (1½fl oz) whole milk l 2tbsp finely chopped fresh mint l 50g (1¾oz) goat’s cheese log,

crumbled l Salt and freshly ground black

pepper l Vegetable oil, for frying l A side salad or mashed potatoes

and vegetables, to serve

Bring a small pan of salted water to the boil and add the petits pois. Wait for the water to return to the boil, then drain the peas and set aside. In a mixing bowl, whisk the egg with the flour, then add the milk and whisk to form a smooth batter. Add the cooled peas, mint, goat’s cheese and some salt and black pepper, then stir to combine.

Heat a generous glug of vegetable oil in a large nonstick frying pan over a medium-high heat. When the oil is hot, use a serving spoon to carefully add spoonfuls of the batter into the pan. Use the back of the spoon or a spatula to lightly press down and flatten the dollop of batter once it is in the pan. Leave a decent space between each fritter as they will spread a little when they cook – you may need to cook in batches.

Cook each fritter for 2-3 minutes on both sides, until they are golden and cooked through. (If you are unsure, press a butter knife into one of them and check no wet batter comes out.) Transfer the cooked fritters to a plate lined with kitchen roll, in order to soak up any excess oil. Serve at once with a side salad or mash and vegetables.