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Pea fritters with roast tomatoes and hot smoked salmon
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These bright, minty fritters are lovely eaten simply with a dollop of yogurt, but taste even better when topped with quick-roast tomatoes and hot smoked salmon.
100g frozen peas, defrosted
2 salad onions, trimmed and finely chopped
6 mint sprigs, leaves picked and chopped
70g self-raising flour
¼ tsp baking powder
1 large egg, lightly beaten
4 tbsp whole milk
1 tbsp vegetable oil
150g pack Scottish kiln roasted salmon, flaked
3-4 tbsp natural yogurt
3 plum tomatoes, halved
2 thyme sprigs, leaves picked
1 garlic clove, sliced
½ tsp caster sugar
½ tbsp olive oil
1. Preheat the oven to 200˚C, gas mark 6. Put the tomatoes, cut-side up, on a parchment-lined baking sheet. Scatter over the thyme leaves, garlic and sugar; season. Drizzle over the olive oil and roast for 20-25 minutes, until softened and beginning to char; set aside.
2. After 10 minutes, start making the fritters. Put the peas in a large bowl and crush them with a potato masher, then stir in the salad onions and mint; season. Stir in the flour and baking powder, followed by the egg and milk, beating to a smooth, thick batter.
3. Heat the vegetable oil in a large, non-stick frying pan set over a high heat. Spoon in the batter to make 4 even fritters. Cook over a medium-high heat for 2 minutes on each side, until golden. Serve with the kiln roasted salmon, roast tomatoes and yogurt.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.