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Pea, avocado & feta fritters with pomegranate relish
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For the Fritters
2 x 160g packs fresh garden peas
1 ripe avocado
2 large Waitrose British Blacktail Eggs, lightly beaten
2 cloves garlic, crushed
25g pack mint, leaves only, finely chopped
75g self-raising flour
2 x 100g packs Waitrose 1 Greek Barrel Aged Feta PDO, crumbled into large pieces
2 tbsp olive oil
For the relish
1 large pomegranate, halved
½ red onion, very finely diced
1 essential Waitrose cucumber portion, peeled, deseeded and diced
20g pack dill leaves, finely chopped
½ tsp salt
1 tbsp caster sugar
3 tbsp red wine vinegar
1 tbsp lime juice
2 tbsp olive oil
1. Bring a pan of water to the boil. Add the peas and cook according to pack instructions. Drain. Mash well in a medium bowl with the avocado, eggs, garlic and mint. Stir in the flour. Finally add the feta and mix again, taking care not to break up the cheese too much.
2. Divide the mixture into 12 and shape into rounds, then flatten slightly into 6-7cm sized patties. Place onto a plate then chill in the fridge for at least 30 minutes, and for no longer than 1 hour.
3. Meanwhile make the relish by removing the pomegranate seeds and mixing them with the red onion, cucumber, dill, salt, sugar, vinegar and lime juice in a bowl. Toss to combine, then add the olive oil and let it stand for 20 minutes.
4. Warm a large frying pan over a medium heat. Add the olive oil. When it’s hot, add the fritters, three at a time, and fry for 2-3 minutes on each side until golden and crispy. Eat immediately with a generous spoonful of the relish.
Typical values per serving:
This recipe was first published in Thu May 04 09:53:00 BST 2017.