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Fresh Start’s Basil, Pea & Feta Fritters with Kraut Salad, Hummus & Dukkah Recipe


Good editor Carolyn Enting tries My Food Bag’s Fresh Start over lockdown! Read her review here.

Serves 4, Ready in 35 mins

INGREDIENTS

Pea Fritters

250g frozen peas

¼ cup basil leaves, roughly chopped

100g feta cheese, crumbled

4 eggs

75g wholemeal flour

½ tsp baking powder

2 tsp oil

Salad

1 telegraph cucumber, peeled into ribbons

100g sauerkraut

100g baby spinach

1 tsp olive oil

To Serve

200g hummus

2 tsp dukkah

METHOD

  1. Before you start: Bring a small pot of salted water to the boil.

  2. Cook peas: Cook peas in pot of boiling water for about 2 minutes, until bright green and tender. Drain, run under cold water to cool and drain again. Transfer peas to a large bowl and crush with a potato masher.

  3. Assemble fritters: Roughly chop basil, crumble feta and add to bowl with peas, along with eggs, wholemeal flour, baking powder and a pinch of salt. Whisk together, until just combined.

  4. Cook fritters: Heat half the oil in a large, non-stick fry-pan on medium heat. Using a ¼ cup measure, spoon batter into pan and cook fritters, in batches, for 2-3 minutes each side, until golden and cooked through. Use remaining oil for second batch.

  5. Meanwhile, prep salad: Peel cucumber into ribbons and toss in a medium bowl with sauerkraut, spinach and olive oil.

  6. Serve: Hummus topped with pea fritters and salad. Sprinkle over dukkah.
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