PEA & FETTA FRITTERS WITH LABNEH

SERVES 4 HANDS-ON TIME 20 minutes COOK TIME 20 minutes

salt (see recipe method)

400g shelled peas ( fresh is best but you

could use frozen, too)

2 spring onions, green and white parts

finely chopped

3 eggs, lightly beaten

100g fetta, finely crumbled

1 tablespoon plain flour

2 tablespoons roughly chopped mint leaves 2 tablespoons roughly chopped flat-leaf

parsley leaves salt and black pepper, to season olive oil, for cooking and dressing 2 handfuls of sprouts or microgreens

200g labneh lemon wedges, to serve

1 Fill a medium saucepan with water, add a good pinch of salt and bring it to the boil over high heat. Plunge the peas into the boiling water and cook for 3 minutes or until tender. Drain well and place in a large mixing bowl.

2 Roughly mash the peas with a fork

(I like to do mine about halfway between whole and pureed), then add the spring onion, egg, fetta, flour, mint and parsley. Season with a little salt and pepper and mix gently to bring it all together.

3 Heat a large frying pan over medium heat and add a generous splash of olive oil. Plop a heaped tablespoon of the fritter mixture into the pan, then use the back of the spoon to flatten it into a 1cm-thick disc. Repeat until the pan is full but not overcrowded (you will probably need to cook the fritters in a couple of batches).

4 Cook the fritters for 4 minutes on each side or until golden and cooked through, then pop them on a tray and cover to keep warm while you cook the rest. You should have about 20 fritters in all. Lightly dress the sprouts or greens with olive oil. Divide the fritters among serving plates and serve with the labneh, sprouts or greens and lemon wedges for squeezing over.

NUTRITION (per serve) 1332kJ/319 cal. Protein 19.3g. Carbs 18.1g. Sat fat 6.2g. Fibre 7.4g. Sodium 471mg.