PEA, ZUCCHINI & MINT FRITTERS WITH FETTA SAUCE

Prep: 30 mins. Cooking: 20 mins. Serves 6.

320g frozen peas

1 small zucchini, coarsely grated, plus 1 extra,

thinly sliced

8 eggs, at room temperature

120g thick plain yoghurt

1 tbsp milk

70g finely grated Greek fetta

⅓ cup coarsely chopped mint, plus

¼ cup extra leaves, to serve

1 spring onion, thinly sliced

80g self-raising flour

½ tsp baking powder

1 tbsp lemon juice, plus lemon wedges, to serve Olive oil, for shallow-frying

1 tbsp extra-virgin olive oil

½ cup loosely packed pea shoots (available

from select greengrocers)

Fetta sauce

200g Greek fetta, coarsely crumbled ⅓ cup (80ml) milk

½ cup (60ml) extra-virgin olive oil Juice of 1 lemon

½ clove garlic, finely chopped

1 Place all 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 50g peas to serve, then pulse remainder in a food processor to a coarse purée. Transfer to a bowl and stir in grated zucchini, 2 eggs, yoghurt, milk, fetta, mint and spring onion.

Stir in flour, baking powder and half the lemon juice. Season to taste.

3 Preheat oven to 120 ˚ C (100 ˚ C fan). Heat ½cm olive oil in a deep frypan over medium-high heat. Add scant ¼-cupfuls of batter and shallow fry in batches, turning occasionally, until golden (about 2-3mins per side). Drain on paper towel and place in a single layer on a baking tray in oven to keep warm.

4 Meanwhile, boil remaining eggs in a large saucepan of boiling water until cooked to your liking (6-7mins for soft yolks). Drain, then peel.

5 Combine extra-virgin olive oil, pea shoots, extra mint, sliced zucchini, 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.