Spring onion, green pea & spinach fritters
Spring onion, green pea & spinach fritters
This brunch favourite from the summer menu at our café, The Provenist, makes for a great alternative to the likes of avocado or eggs on toast when you’re hunting for a savoury option. We’ll usually serve it topped with a couple of poached eggs and with a watercress salad on the side. Makes enough for four fritters, two per person.
What you’ll need
- 40g spring onions
- 1 clove of garlic
- 40g spinach
- A small handful of coriander
- A small handful of flat leaf parsley
- 80g frozen peas
- 20g plain flour (we use gluten-free)
- ¼ tsp baking powder
- ¼ tsp ground coriander
- 1 egg, lightly beaten
- A pinch of salt and pepper
What to do
- In a food processor, blitz together the spinach, spring onions, garlic clove, and herbs.
- Add in the frozen peas and pulse – you still want quite a bit of texture.
- Tip the mixture out into a bowl and stir in the flour, baking powder, coriander and lightly beaten egg.
- Season well with salt and pepper then give everything a final stir.
- Heat a glug of olive oil in a large frying pan and turn your oven on to 180°. Once the oil in the pan is hot (you can test it with a small amount of the fritter mixture), dollop a generous tablespoon of the mixture into the pan for each fritter (this recipe will make about four fritters – two per person). If you have a crumpet ring then that’s useful for helping the fritters keep their shape, but don’t worry if not.
- Fry the fritters until golden on each side (you may want to do this in batches) and then place onto a tray and pop in the oven to finish off for eight minutes.
