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Avocado, Pea and Feta Fritters

Pea Avocado Feta Fritters

I’ve said it before, and I’ll say it again because it’s always relevant: my best recipes are always completely unplanned and born out of a desire to use up a few ingredients to make room in the fridge, or more often than not these days a desire to use whatever small amounts I have in to avoid having to go food shopping in my lunch break.

I wasn’t expecting this to be anything all that special. This was half an avocado that I’d forgotten about at the back of the fridge from last Monday night that somehow hadn’t rotted beyond recognition, the tiny little portion of peas that had been clogging up my freezer drawer for too long and feta that had seen better days. But my current obsession with turning pretty much everything into something frittery (see: dill sweet potato cake) turned those wholly unimpressive ingredients into a lunch worth telling my friends about. Which is what I’m doing right now.

Pea Avocado Feta Fritters

Pea Avocado Feta Fritters

This probably isn’t healthy, but it contains two different green things and Nigella once said that food absorbs less fat the more fat it’s fried in, or something to that effect. And I’ll be clinging to that quote (that I may have completely made up) for dear life.

Serves 2

1/2 a ripe avocado, diced
150g frozen peas
50g feta diced
3 level tbsps plain flour
1 egg
pinch salt + pepper
1/4 tsp garlic powder
1/4 tsp onion powder
vegetable or sunflower oil

  1. Tip the frozen peas into a saucepan and cover with boiling water, whack the heat on high under the pan and once it’s returned to boiling (this takes longer than, say, pasta, because the peas are literally frozen) cook for exactly one minute and then drain.
  2. Throw the cooked peas, avocado and feta into a bowl. Mix together the flour and seasonings then throw that in the bowl too before cracking the egg in on top. Give it all a good stir until everything’s combined to form a batter.
  3. Heat oil 1cm deep in a non-stick frying pan (use the bread test – throw a little chunk of bread in there, if it sinks give it a little longer, if it fries and starts to go golden brown you’re good to go – to check it’s hot enough).
  4. Divide the batter into four, and spoon each portion into the hot oil (carefully) then cook for about 5 minutes on a medium heat. Use common sense here as my oven so often turns out different than properly functioning ones, keep an eye on the underside turning golden brown. Once you’re happy with the crispiness reached, gently turn them over and cook on the other side – this will take much less time, I don’t really understand why, science I guess.
  5. Drain on a paper towel and serve with a big squeeze of lemon juice.

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