Pea, baby marrow & mint fritters with feta sauce
www.womanandhomemagazine.co.za
Topped with a boiled egg, these pea, baby marrow and mint fritters with a feta sauce are a brekkie winner!
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- Baking sheet
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- Mixing bowl
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- Kitchen timer
Ingredients
- 320 g frozen peas
- 1 small baby marrow, coarsely grated, plus 1 extra, thinly sliced
- 8 eggs, at room temperature
- 120 g thick plain yoghurt
- 1 tbsp milk
- 70 g finely grated Greek feta
- 1⁄2 cup coarsely chopped mint, plus 1⁄4 cup extra leaves, to serve
- 1 spring onion, thinly sliced
- 80 g self-raising flour
- 1⁄2 tsp baking powder
- 1 tbsp lemon juice, plus lemon wedges, to serve
- Olive oil, for shallow-frying
- 1 tbsp extra-virgin olive oil
- 1⁄2 cup loosely packed pea shoots
- FETA SAUCE:
- 200 g Greek feta, coarsely crumbled
- 1⁄2 cup (80 ml) milk
- 1⁄2 cup (60 ml) extra-virgin olive oil
- Juice of 1 lemon
- 1⁄2 clove garlic, finely chopped
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