Pea, Corn and Spring Onion Fritters

Ingredients

• 150g Marrowfat Pea flour
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 tsp Cumin
• 100g Frozen Peas, thawed
• 50 - 75g Frozen Sweet Corn, thawed
• 3 Spring Onion
• 40g Parmesan, grated
• 1 Eggs, whisked
• 150ml Milk
• 1 tbsp Olive Oil (plus more for frying)
• Fresh Herbs of Choice, chopped

Method

1. Mix all the dry ingredients (flour, baking powder, salt, cumin) in one bowl.
2. Mix all the wet ingredients (egg, milk, olive oil) in another bowl.
3. Mash or blend half of the peas and sweetcorn. Leave the other half whole for texture.
4. Combine the wet and the dry ingredients.
5. Add the chopped spring onions, mashed/blended as well as whole peas and sweetcorn, parmesan and herbs.
6. Mix until just combined. The batter should be thick but scoopable. Add a touch more flour if too wet or more milk if too dry.
7. Fry the fritters in a bit of olive oil over medium heat for 3-4 minutes per side, until golden and crisp.
8. Serving suggestion: yoghurt feta cream (mix yogurt with crumbled feta), smashed avocado, poached egg, more chopped herbs.
9. Note: While these are soft and airy when freshly cooked, they go quite dry when cold, so only cook as many as you think may get eaten at a time and store the rest of the batter in the fridge.