I really enjoyed making these fritters, a little different to ones I’ve made before now as they have a slight variation in texture. These have a summer feel to them with the freshness of spring onion and pea but the tomato sauce with thyme also adds a warmth to the dish that makes it really satisfying. I also included a yoghurt dressing that originally I made with toasted spices, but I’ve omitted this from the final recipe as a simple lemon yoghurt mix complimented the flavours of the dish better! I’m trying to make a few more summery meals now, so I hope you enjoy this one and perhaps even have a go at creating different flavour combinations.
Handful of frozen peas
2 spring onions
5 tablespoons of flour
6 large cherry tomatoes
1 tsp thyme
1 tablespoon natural yoghurt
half a lemon
Put the peas into a large bowl or saucepan, then crumble in the feta. Finely slice the onions and add these too along with salt and pepper. Then crack in two eggs and whisk in the flour 1 tablespoon at a time. The mixture should be runny, but not watery. Let the mixture sit for a while and quarter your tomatoes.
Heat 1 tablespoon of olive oil for two saucepans, once the oil is hot add the tomatoes to one pan and three separate tablespoons of mixture to the other. The fritters should be turned every 2 minutes until golden brown.
Whilst the fritters are cooking, let the tomatoes simmer and add a little water with the thyme to the pan. Let the water reduce until you’ve created a sauce like consistency. Once the fritters and sauce are done, create a dressing with lemon and yoghurt, I use about a tablespoon of yoghurt and half a lemon.
To serve, place the fritters on a plate or board and top with the tomato sauce and yoghurt dressing. You could also put the fritters on a bed of lettuce and serve with warm bread to make a bigger and even more tasty meal!