Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 6 people
Estimated cost per serve is 5.68 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 cups frozen baby peas
- 2/3 cup panko breadcrumbs
- 1/3 cup plain flour
- 2 cloves garlic, crushed
- 1 lemon , zested
- 1/2 punnet chives, finely chopped
- 2 free range eggs, lightly beaten
- 1/3 cup extra virgin olive oil
- 150grams snow peas, halved diagonally
- 1/3 cup parsley, dill & tarragon sauce
- 180grams Woolworths mixed leaf with beetroot & carrot
- 1/2 bunch radishes, sliced
- 1/2 bunch basil, leaves picked
- 1 pinch pepper
Description
Add a pop of colour to your picnic spread with this vibrant, filling spring fritter salad. The tasty pea, chive and garlic fritters are filled with flavour and crunch.
Method
Step 1 of 3
Place baby peas in a bowl. Cover with boiling water and stand for 4 minutes or until peas are bright green and tender. Drain well. Roughly crush peas with the back of a fork. Meanwhile, combine breadcrumbs, flour, garlic, zest and chives in a large bowl. Add peas and egg, and season. Stir until well combined.
Step 2 of 3
Heat 1/4 cup oil in a large non-stick frying pan over medium heat until hot. Using 1 tbs batter per fritter, spoon mixture into pan. Cook for 2 minutes each side or until golden. Transfer to a wire rack set over a baking tray. Repeat with remaining batter to make about 22 fritters in total.
Step 3 of 3
Place snow peas in a bowl. Cover with boiling water and stand for 3 minutes or until bright green and tender. Refresh under cold water. Pat dry. Place sauce in a small bowl and place bowl on a large serving plate. Arrange salad leaves, snow peas, radish and basil around dressing bowl. Top with fritters. Serve drizzled with remaining oil and seasoned with pepper.
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