Pea, Zucchini & Goat’S Cheese Fritters

A delightful and versatile dish, perfect for brunch, lunch, dinner or to be made ahead for lunchboxes and picnics!

By @cheftomwalton

Original recipe source

Pea, Zucchini & Goat’S Cheese Fritters

Cook time: 30 minutes

Servings: 4

Ingredients

  • 2 medium zucchinis
  • 1 medium zucchinis
  • 1 cup frozen peas, defrosted
  • 1 large handful mint leaves
  • 1 zest of lemon
  • 1 tsp ground cumin
  • 1.5 shallots
  • 0 salt/pepper
  • 2 eggs
  • 1 cup besan flour
  • 1 tsp baking powder
  • 4 tbsp goat's cheese
  • 1 splash extra virgin olive oil
  • 1 batch fritter mixture
  • 2 tbsp goat's cheese
  • 2 tsp za’atar
  • 1 medium sliced zucchini
  • 0.5 cup frozen peas, defrosted
  • 1 large handful mint leaves
  • 1.5 shallots
  • 0.5 tbsp extra virgin olive oil
  • 0 salt/pepper
  • 4 soft boiled eggs
  • 1 drizzle extra virgin olive oil
  • 4 lemon wedges

Instructions

  1. Using a coarse grater, grate 2 of the zucchinis into a large mixing bowl.
  2. Finely slice the remaining zucchini and place it into a separate bowl to use later.
  3. In a small food processor, combine 1 cup of the defrosted peas with half of the mint leaves and pulse until crushed.
  4. Add the crushed peas and mint to the grated zucchini along with the lemon zest, ground cumin, half of the sliced shallots, and season generously with salt and pepper.
  5. Add the eggs, besan flour, and baking powder to the bowl and mix until combined. Carefully fold in 4 tbsp of the goat’s cheese.
  6. Heat a large non-stick frying pan over medium/high heat and add a splash of olive oil.
  7. Using a large spoon, drop the fritter mix into the pan to form 5cm diameter fritters. Cook for about 2 minutes on each side until golden brown.
  8. Once cooked, transfer fritters to a plate and spread a little more goat's cheese on top. Sprinkle with za'atar.
  9. In a bowl, toss together the sliced zucchini, remaining peas, remaining mint leaves, and the remaining shallots with a little olive oil. Season to taste.
  10. Serve the fritters on a plate, garnish with the tossed salad mixture, add a soft boiled egg on top, and drizzle with a little more olive oil. Serve with lemon wedges.
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