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Mashed Pea & Feta Fritters with Corn Salsa

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Coles Magazine
Serves: 4 - Prep 20 minutes - Cooking 20 minutes



Ingredients
2 cups (240g) frozen peas
2 Coles Brand Australian Free Range Eggs
1 cup (160g) wholemeal self-raising flour
1/2 cup (125ml) skim milk
100 g reduced-fat feta, crumbled
1 corn cob, husks removed, kernels removed
1 red capsicum, seeded, finely chopped
1 ripe avocado, stoned, peeled, finely chopped
1 tbsp lime juice
1/2 cup coriander, coarsely chopped
Olive oil spray
Low-fat Greek yoghurt, to serve
Mixed salad leaves, to serve
Lime wedges, to serve


  1. Cook the peas in a saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well. Use a potato masher to crush until a coarse paste forms.
  2. Whisk the eggs in a bowl. Gradually add the flour and milk, in alternating batches, stirring until combined. Add the peas and feta and stir to combine. Season with salt and pepper.
  3. To make the corn salsa, cook the corn kernels in a small saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well. Place in a bowl with the capsicum, avocado, lime juice and coriander and gently toss to combine. Season to taste.
  4. Spray a large non-stick frying pan with olive oil spray. Place over medium heat. Pour 4 x 1/4-cupfuls of batter into the pan and cook for 2-3 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat in 2 more batches with remaining batter.
  5. Divide the fritters among serving plates. Top with the corn salsa and a dollop of yoghurt. Serve with mixed salad leaves and lime wedges.
Per serve 22g Protein * 17g Fat * 36g Carbs * 8g Fibre * 400 Calories


Vic Lic

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