Breakfast
Ingredients
| Ingredient | 5 serves |
|---|---|
| Frozen peas | 250g |
| Tinned chickpeas, drained | 300g |
| Eggs | 2 |
| Onion, finely diced | 1 |
| Wholemeal self-raising flour | 3/4 cup |
| Parsley, finely chopped | 1 tbs |
| Feta cheese, crumbled | 50g |
| Cottage cheese | 125g |
| Extra virgin olive oil | 1 tbs |
Method
|
1
Boil the frozen peas for 4 minutes and drain. |
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|
2
Add half of the peas along with the drained chickpeas, eggs and finely diced onion to a food processor. Pulse until combined. |
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3
Fold through the remaining peas along with the wholemeal self-raising flour, finely chopped parsley, crumbled feta cheese and cottage cheese. |
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4
Roll into balls of equal size and flatten slightly. |
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5
Heat the oil in a large frying pan over a medium heat. Place a few patties into pan at a time and cook approximately 2 minutes on each side. Alternatively, instead of cooking in pan preheat oven to 180°C, line a baking tray with baking paper and place formed fritters onto tray. Spray with olive oil and cook approximately 20 minutes. |
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6
Serve with Tzatziki dip, if desired. |