Pea Fritter Salad
Fresh, crunchy, and full of flavor, this Pea Fritter Salad combines golden fritters, crisp veggies, and a lemony dill yoghurt dressing for the ultimate vegetarian meal.
Equipment
- Skillet
Ingredients
- 1 cup sugar snap peas sliced (100g)
- ¼ cup crumbled feta cheese 35g, plus 2 tablespoons for topping
- ¾ cup plain yoghurt 180g
- 2 tablespoons chopped fresh dill
- Zest and juice of 1 lemon
- 1 10oz / 280g packet frozen peas, thawed
- 2 large eggs beaten
- ¾ cup panko breadcrumbs 45g
- 3 tablespoons all-purpose flour 25g
- 1 tablespoon freshly minced garlic
- 1 cucumber thinly sliced
- 1 large bag salad leaves about 4 cups / 120g
- ½ cup thinly sliced radishes 50g
- Salt and pepper to taste
- Oil for frying
Instructions
- Mix together the sugar snap peas, yoghurt, dill, ¼ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons feta, and lemon juice in a bowl. Set aside.
- Roughly mash the peas in a separate bowl and add the garlic, eggs, flour, lemon zest, breadcrumbs, and a little salt and pepper. Stir to combine.
- Heat oil in a large saucepan. Using ¼ cup scoops of the pea mixture, form fritters and fry for 2–3 minutes on each side until golden and crisp. Drain on kitchen paper and season lightly with salt.
- Toss the salad leaves, radishes, and cucumber with half the yoghurt-dill sauce.
- Arrange the fritters on top, drizzle with the remaining dressing, and sprinkle over the extra feta.
