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Fast pea and dill fritters with avocado salad

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 3 cups (360g) frozen peas, thawed
  • 1 tablespoon dill, chopped
  • 2 Coles Australian Free Range Eggs
  • 2 tablespoons milk
  • 1 cup (150g) self-raising flour
  • 150g fetta, crumbled
  • 2 tablespoons olive oil
  • 1 just-ripe avocado, stoned, peeled, thinly sliced
  • 120g pkt Coles Australian Baby Spinach
  • 1 lemon, zested, cut into segments
  • 100g cherry tomatoes, halved


  • 1
    Cook the peas in a medium saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Place in a large bowl. Use a potato masher or fork to coarsely mash. Whisk in the dill, eggs and milk. Add the flour and stir to combine. Gently fold through 100g of the fetta. Season.
  • 2
    Heat the oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cups (60ml) of mixture around the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat in 2 more batches with remaining batter.
  • 3
    Combine the avocado, spinach, lemon segments and tomato in a bowl. Divide the salad and fritters among serving plates. Sprinkle with the lemon zest and remaining fetta.

Source: taste.com.au


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