Pea and dill fritters

These tasty little fritters make a great meal anytime of the day. They’re nice and easy to make and are packed with flavour thanks to the delicious dill and fetta mixed throughout. If serving for breakfast, try pairing with crispy fried bacon, avocado and rocket. For lunch or dinner serve alongside a fresh garden salad with plenty of mixed lettuce leaves, juicy cherry tomatoes and sliced cucumber. Any leftovers can be reheated in the pan the next day; just cook them over a low heat so they stay nice and golden.

Ingredients

• 3 cups frozen peas, thawed
• 1 tablespoon dill, chopped
• 2 eggs
• 2 tablespoons milk
• 1 cup self-raising flour
• 100g fetta, crumbled
• 2 tablespoons olive oil
• 2 tablespoons Greek yoghurt
• Lemon for dressing

Method

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 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. Mix yoghurt with a squeeze of lemon in a bowl and serve alongside the fritters.