Pea Fritters with Citrus Crème Fraîche
Ingredients
to make the citrus crème fraîche
- 180mL Bulla Crème Fraîche
- finely grated zest of a lemon
- 2 Tbsp lemon juice
- 1 small clove garlic, finely chopped
- 1 Tbsp fresh mint leaves, finely chopped
- 1 Tbsp fresh parsley leaves, finely chopped
- salt & pepper, to taste
to make the pea fritters
- 130 g frozen baby peas
- 20mL Bulla Crème Fraîche
- 100g firm feta cheese, grated
- 1/4 cup mint leaves, finely chopped
- 2 Tbsp self-raising flour
- 1 large egg
- salt & pepper, to taste
to serve
- 1-2 Tbsp olive oil
- watercress salad greens
Cooking Directions
- Place all citrus crème fraîche ingredients (be sure to reserve 20g crème fraîche for pea fritter mixture) in a medium bowl and stir to combine. Cover and refrigerate.
- Place peas in a medium heat proof bowl, cover with boiling water and set aside for 5 minutes. Drain well and roughly puree half the peas with a stick blender. Combine pea puree and the remaining fritter ingredients in a medium bowl and stir until well combined. Fold through remaining whole peas.
- Heat half the oil in a medium frying pan. Working in batches, drop tablespoons of pea mixture into pan and cook for 2-3 minutes each side, or until lightly golden and cooked through.
- Serve immediately with the citrus crème fraîche and watercress.
Ingredients
to make the citrus crème fraîche
- 180mL Bulla Crème Fraîche
- finely grated zest of a lemon
- 2 Tbsp lemon juice
- 1 small clove garlic, finely chopped
- 1 Tbsp fresh mint leaves, finely chopped
- 1 Tbsp fresh parsley leaves, finely chopped
- salt & pepper, to taste
to make the pea fritters
- 130 g frozen baby peas
- 20mL Bulla Crème Fraîche
- 100g firm feta cheese, grated
- 1/4 cup mint leaves, finely chopped
- 2 Tbsp self-raising flour
- 1 large egg
- salt & pepper, to taste
to serve
- 1-2 Tbsp olive oil
- watercress salad greens