RECIPE
SERVES 2
INGREDIENTS :
• 2 courgettes , grated ( about 500g )
• 1 small red onion , finely chopped
• A handful of cooked fresh peas , or defrosted frozen peas
• 1 garlic clove , finely grated
• A small bunch of parsley or mint , leaves finely chopped , plus extra to serve
• 1 lemon , zest finely grated and juiced
• 100g feta , crumbled , plus extra to serve
• 3 eggs ( 1 lightly beaten )
• Pinch of chilli flakes ( optional )
• 100g self-raising flour
• 2 tbsp extra-virgin olive oil
Chris Baber
SPONSOR RECIPE : HEXCLAD
Summer Courgette , Feta , Mint & Pea Fritters with Poached Eggs
1 Combine the grated courgette and onion in a large mixing bowl . Season with salt and let sit for 15 minutes to draw out moisture . 2 Squeeze the courgette mixture to remove excess liquid , then pat dry with kitchen paper . Return to the bowl and add the peas , garlic , chopped herbs , 1 teaspoon of lemon zest , 1 tablespoon of lemon juice , crumbled feta , one lightly beaten egg , and chilli flakes if using . Mix thoroughly . 3 Stir in the flour until a thick , sticky batter forms . Divide the mixture into six portions , shaping each into a ball . 4 Heat the olive oil in a 30cm non-stick frying pan over medium heat . Place the balls in the pan , flattening them with the back of a spoon to about 1cm thickness . Cook in batches for 2-3 minutes on each side until golden and crisp . Transfer to a plate . 5 For the poached eggs , fill a 5L saucepan halfway with water and bring to a boil . Lower the heat to a simmer . Crack each of the two remaining eggs into separate small bowls , then gently slide each egg into the simmering water , keeping them on opposite sides of the pan . Poach for about 3 minutes , or until the whites are set but the yolks remain runny , using a spatula to gently lift the eggs from the bottom of the pan as they begin to set . Remove with a slotted spoon onto a plate lined with kitchen paper . 6 To serve , place three fritters on each plate , top each with a poached egg , and sprinkle with extra feta and chopped mint .
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