Ingredients

1-1/3 cups frozen peas, quickly defrosted (you can use the pan you'll fry the fritters in)
3/4 cup plain/all-purpose flour
1 teaspoon baking powder
1 egg
2/3 cup whole milk
grated zest of 1/2 lemon
2/3 cup crumbled feta cheese
30 fresh basil leaves, torn into small shreds
2 tablespoons olive oil
sea salt and black pepper, to season
3-1/2 oz prosciutto, to serve

Roasted Tomatoes

2 cups cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Method

  1. Preheat the oven to 180°C (350°F).
  2. For the roast tomatoes, put the halved cherry tomatoes on a baking sheet, drizzle with the olive oil and vinegar and sprinkle with a few pinches of salt.
  3. Roast in the preheated oven for 25-35 minutes until the tomatoes are lightly caramelized. Turn the oven off.
  4. Make the fritters. Lightly defrost the peas over medium heat in a saucepan.
  5. Combine the flour, baking powder, egg, milk and lemon zest in a mixing bowl. Stir in the crumbled feta, torn basil and defrosted peas. Season well.
  6. Heat 1 tablespoon of the olive oil in the frying pan/skillet. Spoon 1-1/2 tablespoons of batter per fritter into the hot pan. Cook the fritters in batches over medium heat until you see small holes appearing on the surface.
  7. Gently flip with a spatula and cook for 2 minutes on the other side. Transfer to the still-warm oven while you make the rest.
  8. Serve the fritters with the roasted tomatoes and prosciutto.

Makes 1 serving.

Source: 100 Ways with Eggs

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