Check for the fast and tasty chips ready for an effortless vegetarian meal in less than 30 minutes.
Healthy Fast pea and dill fritters with avocado salad Recipe

Try these fabulous fritters ready in less than 30 minutes for an effortless vegetarian meal. Serve with fresh sprigs of dill and halves of lemon.

Ingredients :

  •     3 cups (360g) frozen peas, thawed
  •     1 tablespoon dill, chopped
  •     2 free range Eggs
  •     2 tablespoons milk
  •     1 cup (150g) self-raising flour
  •       150g fetta, crumbled
  •     2 tablespoons olive oil
  •     1 just-ripe avocado, stoned, peeled, thinly sliced
  •     120g pkt baby spinach
  •     1 lemon, zested, cut into segments
  •     100g cherry tomatoes, halved

Preparation :

  • In a medium bowl of boiling water, cook the peas for 2 minutes. Under cold water, cool down. Better drain. Sit in a big bowl. Wait. To grossly mash, use a potato masher or fork. Dill, Eggs and milk with whisk. Add meal and combine. Remove. Fold the feta carefully to 100 g. Space.
  • Heat the oil over medium heat in a large non-bond frying bowl. Place 4 1/4 cups (60ml) around a bowl, so that space can be place. Cook on the surface for 2 minutes or until bubbles. Turn over and cook for 1-2 more minutes and cook until golden brown. Move to board. Switch to plate. To stay warm cover. Replace the remaining batter in 2 more batches.
  • In a cup, bring together avocado, spinach, lemon, and Tomato parts. Divide between serving dishes, the salad and the fritters. Sprinkle the remaining feta with the Lemon zest.

Notes :

  • Tip: Keep these veggie fritters covered up to 3 days in the refrigerator. Batch it after school or work–enjoy it cold with tzatziki or beetroot dip bought.
  • Please note: Veggie fillers are so versatile–make them with any pea, maize or grated cow, Carrot or beetroot combination.


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