- Prep Time:15 mins
- Cook Time:4 mins
Crispy Pea Fritters with Goats Cheese & Tomato Salsa
+1 Edgell Corn
There’s no denying that fritters are a hit at any time of day, and we love pulling this recipe out for brunch. The added corn gives a burst of sweetness that complements the crispiness of the batter and the subtle parmesan flavours. Get the whole gang together in the morning and serve up something everyone will love!
Original recipe by SIMPLY GREAT MEALS | 21.3.16
+1 1 CAN (420g) EDGELL SUPER SWEET CORN KERNELS
- 1 cup frozen Birds Eye Garden Peas
- 3 eggs, lightly beaten
- ⅓ cup grated parmesan cheese
- 2 tablespoons chopped parsley
- ¼ cup dry breadcrumbs
- 2-3 tablespoons sunflower oil
- 2 medium tomatoes, finely chopped
- 1 tablespoon small parsley leaves
- Lemon juice, sea salt and black pepper to taste
- 60g goats cheese
Spread frozen Birds Eye Peas on a dinner plate and set aside to slightly thaw for approximately 10 minutes at room temperature.
Combine eggs, partially thawed peas, parmesan, parsley and breadcrumbs.
ADD DRAINED EDGELL SUPER SWEET CORN, SEASON TO TASTE AND MIX WELL.
Heat 2 tablespoons of oil in a large non stick frypan. Measure 1 heaped tablespoon of the fritter mixture into hot oil and flatten slightly. Cook fritters on each side for approximately 2 minutes. Drain on paper towel and keep warm. Continue to cook all fritters adding more oil to frypan as required.
Gently mix together, chopped tomato, parsley leaves, adding lemon juice, salt and pepper to taste. Serve salsa with 2-3 fritters stacked, topped with crumbled goats cheese.
To give this dish an extra element, serve with baked beetroot chips.
Healthy Tip: Use wholegrain breadcrumbs and when it comes to seasoning, always choose fresh herbs and spices, rather than salt.