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!

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.