Deliciously more-ish these little green fritters are simple to make, flavoursome, wholesome and so very versatile as they can be served for breakfast, brunch, lunch, dinner or even as as snack. Any leftovers make wonderful lunchbox additions.
Pea, Mint and Goat's Cheese Fritters
- 2 cups Fresh or Frozen Peas
- 4 large Organic Eggs , lightly beaten
- 75 grams Soft Goat's or Sheep's Cheese , crumbled
- 1 large Shallot , both green and white parts finely chopped
- 1/4 cup Coconut Flour , sifted
- 4 tbsp Mint Leaves , finely chopped
- 1 tbsp Lemon Zest , finely chopped
- 1 tsp Salt , Himalayan or sea
- 1/2 tsp Pepper
- 3 tbsp Coconut Oil , or butter
- Lemon Wedges , for serving
Minted Yoghurt Sauce:
- 1 cup Sheep's Milk Yoghurt , or a thick Greek yoghurt
- 1/4 cup Mint Leaves , very finely chopped
- 1 tbsp Olive Oil
- 1/2 tsp Salt , Himalayan or sea
- 1/4 tsp Pepper
- Cook the peas in a large saucepan of boiling salted water for 2 minutes, until tender. Drain and place them in a large bowl.
- Roughly mash the peas with a fork.
- Stir through the eggs, cheese, shallots, coconut flour, mint, lemon zest, salt and pepper until well combined.
- Heat a little coconut oil in a large frypan over a low heat. In batches spoon 2 tbsp of the pea fritters into the pan and cook for 4-5 minutes per side, until lightly golden. Add more coconut oil as needed.
- To make the minted yoghurt sauce stir all of the ingredients together.
- Serve the fritters with lemon wedges and the minted yoghurt sauce.
- Fetta, ricotta or haloumi in place of the sheep's cheese would be delicious.
- Try making these fritters with basil, parsley or dill instead of or in combination with mint.
- You can use the same recipe to make cauliflower, silverbeet or zucchini fritters. If using zucchini there is no need to cook it before mixing up the fritters, just grate it and squeeze it dry.
- Serve the fritters with a home-made guacamole.
- Try lime in place of lemon.