Pea fritters with asparagus and poached egg recipe

Pea fritters with asparagus and poached egg. Photo by Babiche Martens.

Frozen peas come into their own with these fritters. They make for a great Sunday brunch or serve them any time of day with a poached egg on top. The Asian chives, available at the supermarket, add a delicious flavour and texture.

Ingredients

Fritters

1 Tbsp	oil
1 cup	Asian chives, sliced small
2 cups	peas
150g	feta, crumbled
½ tsp	salt
3	eggs
½ cup	self-rising flour
½ cup	chopped mint
¼ cup	milk
Oil	for frying

Salad

2 large handfuls	rocket
1 bunch	asparagus, cooked, sliced thinly
Dash of	good quality olive oil and white vinegar
Salt and freshly ground pepper	to taste
4	soft-poached eggs

Directions

1. For the fritters, warm the oil in a frying pan and cook the chives until softened and slightly brown. Place them in a large bowl.
2. Blitz the peas in a food processor roughly then add to the chives. Add the feta, salt, eggs, flour, mint and milk, stirring to combine.
3. Heat a little oil in a frying pan. Spoon 2 tablespoons of mixture for each fritter into the pan, cooking for 4 minutes each side, then turn for a further 2 or 3 minutes until just cooked through. Keep warm while you cook the remainder.
4. In a bowl combine the rocket, asparagus, dash of oil and vinegar then season.
5. Serve the fritters with a handful of salad and a soft-poached egg on top.