Courgette, pea & feta fritters

MAKES 8-10

Mum has a huge repertoire of fritter recipes and I think it’s from her needing to cater for vegetarians in the family when we get together for dinner. These are always well received.

250g frozen peas

¼ cup mint, chopped

1 shallot

2 courgettes, grated, some

juice squeezed out

2 eggs

2 tbsp plain yoghurt

1 tbsp milk

3 tbsp flour

1 tsp baking powder

½ tsp sea salt, plus a decent

pinch black pepper

Zest of 1 lemon plus 1 tbsp

lemon juice

Olive oil for shallow-frying FETA SAUCE

75g feta

¼ cup quality olive oil

Juice of 1 lemon

Small garlic clove (optional)

1 For the feta sauce, place all the ingredients in your food processor and blend until smooth. Refrigerate.

2 Pour boiling water over the peas to thaw, then drain.

3 In the food processor (no need to wash), pulse the peas until chunky, then transfer to a large bowl. Add in the remaining ingredients, except the oil, stirring well to combine.

4 Heat enough oil in a pan for shallow-frying and cook large tablespoons of the batter until brown. Flip and cook until golden brown and cooked through – about 1-2 minutes. Set aside on a paper towel to drain off any excess oil.

5 Serve the fritters drizzled in feta sauce alongside a simple spinach and tomato salad.