Pea and feta fritters with salsa salad
Former MasterChef winner Shelina Permalloo is in the kitchen today with a light summery dish that's ready in just minutes!
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Serves 4
Ingredients
For the fritter:
1 medium free range egg - beaten100g feta100g defrosted frozen peas30g self raising flourHandful of grated parmesanPinch of chilli flakesPinch of thymeChopped parsleyLemon wedges to squeeze overBed of watercress
For the salsa bean salad:
1 tin of kidney beans - drained2 spring onions - finely diced2 tomatoes - finely dicedJalapeños - drained and chopped (taste to preference)1/2 yellow pepper - finely dicedJuice of 1 limePinch sweet or smokey paprika (not the hot stuff!)Pinch of white pepperSalt to tasteDrizzle of olive oil
Method
Mix all the ingredients for the fritters together in a big mixing bowl until well combined.
Heat some vegetable oil or olive oil into a skillet pan and fry a tablespoon of the mixture at a time (5 - 7 cm in diameter). Wait until you see bubbles appear on one side, then turn over and continue cooking until golden brown. This should take around 2 minutes on each side. Continue cooking all the fritters until the batter is used up.You can eat these straight away, or serve them cold as part of a packed lunch.
For the salsa salad, add all ingredients together in a bowl and mix until well combined. Serve.
Watch Shelina make a warm falafel salad with yoghurt dressing
Get the recipe for Shelina's mango and fennel salad