zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Minted Pea Fritters with Smoked Salmon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Minted Pea Fritters with Smoked Salmon

    Make a sensational starter with these delicious summery fritters, served layered with crème fraîche and smoked salmon.

    • Preparation time: 15 minutes
    • Cooking time: About 20 minutes
    • Total time: About 35 minutes 35 minutes

    Serves: 8

    Ingredients

    • 400g frozen peas, defrosted
    • 20g pack fresh mint, leaves only
    • 2 medium eggs
    • 2 tbsp low fat natural yogurt
    • 100g plain flour
    • 1 tsp baking powder
    • Oil, for frying
    • 200ml tub crème fraîche
    • Grated zest of 1 lemon, plus lemon slices to garnish
    • 140g pack Waitrose Heathland Scottish Smoked Salmon, cut into thin strips
    • 100g bag watercress

    Method

    1. Place the peas in a food processor with the mint leaves and pulse to roughly chop.
    2. Add the eggs, yogurt, flour and baking powder then season well. Blend until all the ingredients are combined.
    3. Heat a large frying pan over a medium heat and add a tablespoon of oil. Place heaped tablespoons of the fritter mixture in the pan and press down with the back of a spoon to flatten. (To prevent the mixture from sticking, dust the spoon with a little flour.) Cook for 2-3 minutes until the undersides become golden, then turn and cook the fritters for a further 2-3 minutes. Keep warm in a low oven while you repeat with the remaining mixture, until you have 16 fritters.
    4. Place the crème fraîche in a bowl, stir in the lemon zest and season with black pepper.
    5. Place 1 fritter on a serving plate and top with a little of the crème fraîche and a few strips of smoked salmon. Place another fritter on top and finish with a little more crème fraîche and salmon. Serve garnished with watercress leaves, freshly ground black pepper and lemon wedges.

    Your recipe note

    Edit your recipe note

    Cook's tips

    These fritters can be made the day before. To transport, layer between pieces of baking parchment in an airtight plastic container. To serve warm, place the fritters on a baking sheet and cook in a preheated oven at 180°C, gas mark 4 for 5 minutes, turning once, until hot through. To serve cold, remove from the fridge 15 minutes before assembling.

    Variation

    Use 450g fresh shelled peas instead of the frozen peas. Place in a pan of boiling water and simmer for 2 minutes. Drain and refresh under cold water, then drain again thoroughly and continue from Step 1.

    Comments

    Average user rating

    4 stars

    Glossary