Pea, Mint & Feta Fritters w/ Asparagus

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE FRITTERS AND SAUCE

750G FROZEN PEAS, THAWED

4 EGGS, LIGHTLY BEATEN

1/2 CUP COCONUT YOGHURT

3 GARLIC CLOVES, MINCED

1/3 CUP FETA, CRUMBLED

3/4 CUP MINT LEAVES, COARSELY CHOPPED, PLUS EXTRA LEAVES TO SERVE

2 SPRING ONIONS WITH LARGE BULBS, GREEN PART THINLY SLICED, BULB THINLY SLICED INTO RINGS

FINELY GRATED ZEST OF 1 LEMON

JUICE OF 1 LEMON, PLUS WEDGES TO SERVE

1 CUP SELF-RAISING FLOUR

1/4 CUP OLIVE OIL

FOR THE ASPARAGUS

1 BUNCH ASPARAGUS SPEARS, TRIMMED

200G FROZEN PEAS, THAWED

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Utensils

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MEDIUM FRY PAN

GRATER OR MICROBLANE

GARLIC MINCER

FOOD PROCESSOR

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Method

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1. PLACE PEAS AND EGG IN A FOOD PROCESSOR AND PULSE UNTIL COARSE. TRANSFER TO A LARGE BOWL AND STIR IN TWO-THIRDS OF THE YOGHURT, HALF THE FETA, MINT, GREEN PART OF THE SPRING ONION, LEMON ZEST AND JUICE. SEASON GENEROUSLY AND STIR IN FLOUR TO COMBINE. SET ASIDE FOR 5 MINUTES TO REST

2. TO MAKE THE FETA SAUCE, PLACE REMAINING FETA, YOGHURT AND 2 TBS OLIVE OIL IN A FOOD PROCESSOR AND WHIZ UNTIL VERY SMOOTH. SEASON AND SET ASIDE

3. IN 4 BATCHES, HEAT 1 TBS OIL IN A LARGE NON-STICK FRYPAN OVER A MEDIUM-LOW HEAT. SPOON 1/3 CUP OF BATTER FOR EACH FRITTER INTO THE PAN AND COOK FOR 4 MINUTES OR UNTIL GOLDEN, THEN TURN AND COOK FOR A FURTHER 3 MINUTES. TRANSFER TO A BAKING TRAY LINED WITH BAKING PAPER AND KEEP WARM IN THE OVEN. REPEAT WITH REMAINING BATTER

4. COMBINE ASPARAGUS AND REMAINING PEAS IN A LARGE BOWL, COVER WITH BOILING WATER AND STAND FOR 3 MINUTES. DRAIN, REFRESH AND SLICE ASPARAGUS IN HALF LENGTHWAYS

5. PLACE FRITTERS ON A SERVING PLATTER AND TOP WITH ASPARAGUS, PEAS, RESERVED SPRING ONION RINGS AND EXTRA MINT. DRIZZLE WITH A LITTLE FETA SAUCE AND EXTRA OIL. SERVE WITH LEMON WEDGES AND REMAINING FETA SAUCE ALONGSIDE

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