Watercress and pea fritters with minted yoghurt dip
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix the chopped mint leaves into the yoghurt, season and set aside.
- Sprinkle the fritters with salt crystals and serve warm with the yoghurt dip.