Pea and courgette fritters, pea salad and feta sauce

S E R V E S:  4-6       |       P R E P:  20 min       |       C O O K:  20 min       |       R E A D Y:  40 min
  • 400g peas, blanched and refreshed, set aside

  • 150g Courgette, grated, water squeezed out, set aside

  • 3 Eggs, lightly whisked

  • 175mls natural yoghurt (low fat preferred)

  • 100g feta, grated

  • 1/2 cup of mint

  • 1 x Spring onion, sliced

  • 120g Flour 

  • 4g Baking powder

  • 10mls Milk

  • ½ Lemon zest and a little squeeze of the juice


The Pea salad….

  • 75g broad beans, blanched and skin removed

  • 150g peas, blanched and refreshed

  • 150g ricotta

  • 7g mint

  • 10g olive oil

  • 5g parmesan cheese

  • 75g lemon


For the sauce…

  • 200g Feta

  • 80mls milk

  • 30mls Olive oil

  • 1 Lemon

  • 1 clove of garlic, made into a paste

  • Salt and pepper to taste

  1. Roughly puree the peas, we like to leave a little texture. 

  2. Combine with courgette, feta and all other ingredients and gently combine.

  3. Roll into golf ball size fritters and press to form a round disc shape.

  4. For the pea salad simply combine the lemon juice and oil, add to the ricotta along with the mint and cheese.

  5. Mash the peas and broad beans then fold into ricotta mixture. Taste to check seasoning. Set aside.

  6. To make the dressing, simply blend ingredients together until smooth. Set aside.

  7. Heat a pan over a med heat and add the oil. When hot fry off the fritters and keep warm in the oven.

  8. Serve fritters topped with salad and feta dressing.

TIP: At countdown, you can buy pre-cut, frozen zucchini for $2.50 (& other vege) in the frozen vege section! Frozen is just as nutritious as fresh vege.

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