Courtney Roulston's Pea and Broccoli Fritters
In need of some new lunch box ideas? Courtney Roulston’s pea and broccoli fritters (recipe below) are here to save the day! Loaded with fetta and tasty green veg, they’re guaranteed to be a hit with the kids.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Courtney Roulston’s pea & broccoli fritters with yoghurt
Makes: 20 fritters
Prep: 10 mins
Cooking: 30 mins
2 cups (240g) frozen baby peas, thawed
1 cup finely chopped broccoli florets
2 spring onions, thinly sliced
1 lemon, rind finely grated
4 Coles Australian Free Range Eggs, lightly whisked
¼ cup (60ml) milk
1 cup (150g) self-raising flour
150g fetta, crumbled
2 tbs extra virgin olive oil
150g Greek-style yoghurt
1 tsp honey
2 tbs finely chopped mint
Extra virgin olive oil, extra, to drizzle
Lemon wedges, to serve
1 Place three-quarters of the peas in a blender. Blend until almost smooth. Place the remaining whole peas in a bowl with the broccoli. Add the pea puree and stir to combine. Add the spring onion, 2 tsp lemon rind, eggs and milk and stir until well combined. Add the flour and gently fold until well combined. Add the fetta and fold to combine. Season.
2 Heat the oil in a large non-stick frying pan over medium heat. Add heaped tablespoons of the pea mixture to the pan and cook for 2-3 mins each side or until golden, crisp and slightly puffed. Transfer to a plate lined with paper towel. Repeat with the remaining pea mixture to make 20 fritters.
3 Whisk the yoghurt, honey and mint in a bowl. Top with remaining lemon rind and drizzle with a little extra oil.
4 Serve the fritters warm with the yoghurt mixture and lemon wedges.
Tip: Fritter mixture can be made ahead of time and either cooked fresh every day for up to 4 days, or fritters can be cooked in a big batch on the weekend and eaten either warmed up or cold.
Want more easy recipes? Check out our ‘Vegetarian recipes’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV, which includes:
How to make easy zucchini fritters: https://www.youtube.com/watch?v=hcCv1kCocz4&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=2
5 ingredient easy cauliflower salad: https://www.youtube.com/watch?v=NAgYlT_EY_Y&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=4
This is how to make super tasty veggie patties: https://www.youtube.com/watch?v=06K5ULJ5BG0&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=9
BBQ vegan tofu and zucchini salad: https://www.youtube.com/watch?v=YgpqIG0QK2A&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=10&t=6s
Видео Courtney Roulston's Pea and Broccoli Fritters канала Coles
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Courtney Roulston’s pea & broccoli fritters with yoghurt
Makes: 20 fritters
Prep: 10 mins
Cooking: 30 mins
2 cups (240g) frozen baby peas, thawed
1 cup finely chopped broccoli florets
2 spring onions, thinly sliced
1 lemon, rind finely grated
4 Coles Australian Free Range Eggs, lightly whisked
¼ cup (60ml) milk
1 cup (150g) self-raising flour
150g fetta, crumbled
2 tbs extra virgin olive oil
150g Greek-style yoghurt
1 tsp honey
2 tbs finely chopped mint
Extra virgin olive oil, extra, to drizzle
Lemon wedges, to serve
1 Place three-quarters of the peas in a blender. Blend until almost smooth. Place the remaining whole peas in a bowl with the broccoli. Add the pea puree and stir to combine. Add the spring onion, 2 tsp lemon rind, eggs and milk and stir until well combined. Add the flour and gently fold until well combined. Add the fetta and fold to combine. Season.
2 Heat the oil in a large non-stick frying pan over medium heat. Add heaped tablespoons of the pea mixture to the pan and cook for 2-3 mins each side or until golden, crisp and slightly puffed. Transfer to a plate lined with paper towel. Repeat with the remaining pea mixture to make 20 fritters.
3 Whisk the yoghurt, honey and mint in a bowl. Top with remaining lemon rind and drizzle with a little extra oil.
4 Serve the fritters warm with the yoghurt mixture and lemon wedges.
Tip: Fritter mixture can be made ahead of time and either cooked fresh every day for up to 4 days, or fritters can be cooked in a big batch on the weekend and eaten either warmed up or cold.
Want more easy recipes? Check out our ‘Vegetarian recipes’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV, which includes:
How to make easy zucchini fritters: https://www.youtube.com/watch?v=hcCv1kCocz4&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=2
5 ingredient easy cauliflower salad: https://www.youtube.com/watch?v=NAgYlT_EY_Y&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=4
This is how to make super tasty veggie patties: https://www.youtube.com/watch?v=06K5ULJ5BG0&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=9
BBQ vegan tofu and zucchini salad: https://www.youtube.com/watch?v=YgpqIG0QK2A&list=PL8rYS6B-sVuIsKBadO5-BXGoiv2w72bNV&index=10&t=6s
Видео Courtney Roulston's Pea and Broccoli Fritters канала Coles
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