Watercress and pea fritters with minted yoghurt dip

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Ingredients

For the fritters

  • 40g butter
  • 60g spring onions, finely chopped
  • 2 cloves of garlic, crushed
  • 50g watercress, finely chopped
  • 450g frozen peas, defrosted
  • 4 eggs
  • 100g feta cheese, crumbled
  • Pinch of chilli flakes
  • 1 lemon, zest
  • Salt crystals & black pepper
  • 50g plain flour
  • Olive oil, for frying

Yoghurt dip

  • 400g plain Greek yoghurt
  • Large handful of fresh mint leaves, finely chopped
  • Salt & pepper

Perfect for a light lunchtime snack or tasty nibbles for a group get-together, these pea fritters with dark green watercress are a guaranteed crowd pleaser.

Method

  1. Melt the butter in a frying pan, add spring onions and garlic, and cook gently until soft. Add the chopped watercress, stir for a minute, then leave to cool.
  2. Blitz the peas and eggs in a food processor for a few seconds until mushy but not completely puréed. Pour the egg and pea mixture into a mixing bowl, adding the feta, chilli flakes and lemon zest.
  3. Stir in the cooked onion, garlic and watercress, and season generously before folding in the flour. This will happily sit for a few hours in the fridge if you’re planning, or you can cook it immediately.
  4. When you’re ready to cook, heat a glug of olive oil in a frying pan until sizzling. Drop in several several tablespoons of fritter mixture, spaced well apart and turn the heat down to medium. Flatten each one lightly with a spoon and cook for 3-4 minutes until golden brown. Flip over and cook the other side for 2-3 minutes, then remove, blot off excess oil and keep warm. Continue until the mixture is finished, adding a little more oil in the pan as needed.
  5. Mix the chopped mint leaves into the yoghurt, season and set aside.
  6. Sprinkle the fritters with salt crystals and serve warm with the yoghurt dip.