Ingredients:

3 cup frozen baby peas, thawed
3 green shallots, finely chopped
2 teaspoons lemon zest
3 free range eggs, lightly beaten
40ml thickened cream
1 cup self-raising flour
200g feta cheese, crumbled
1 cup (250ml) Olive oil for frying
150g Greek yoghurt
2 Tablespoons fresh dill, finely chopped
1 Tablespoon olive oil
Lemon wedges to serve

Serves: Makes 20

Method:

Place ¾ of the peas into the jug and blitz into a coarse mash with a stick blender.

Place the peas into a large bowl and stir in the remaining whole peas, shallots, lemon zest, eggs and cream until combined. Add in the flour and gently fold through the mixture along with the feta cheese. Season with a little sea salt and cracked black pepper.

Heat oil in a non-stick frying pan over a medium heat (around 160 degrees). Add heaped tablespoon sized amounts of the mixture into the oil and cook for 2 minutes each side, or until golden, crisp and slightly puffed. Remove from the heat and place on paper towel and season with a little sea salt.

Stir the yoghurt and dill together in a bowl and drizzle with olive oil.

Serve the fritters warm with yoghurt dressing and extra lemon wedges.

Contributor: Cam