This easy-to-make Jamie Oliver recipe is well appreciated by the vegetarian in our family, and it’s a good way to make vegetables appealing to children.
You can either use fresh broad beans now or freeze some down to make the dish in the winter. I substituted cheddar for pecorino cheese and found it was just as good. It goes well with bacon, for the non-vegetarians.
Be careful not to over mix the batter otherwise it can become tough.
For a refreshing alternative to the Italian salsa, try serving the fritters with spicy Trinidadian mango chow.
Serves 2.
85g peas, fresh or frozen
85g broad beans, fresh or frozen
1 egg
60ml milk
1 tsp baking powder
80g plain flour
Salt and pepper
35g pecorino or parmesan cheese, grated
100g baby cherry or roma tomatoes
20g black olives
1 tbsp thyme leaves
50g mixed salad leaves
- Put the frozen peas and broad beans into a heatproof bowl and pour over boiling water. Wait 30 seconds, then drain in a sieve. Peel (double-pod) the broad beans. Set aside.
- For the batter: In a mixing bowl, whisk the egg, milk, baking powder, flour, salt and pepper until well combined.
- Combine the drained peas and beans, together with the pecorino, into the batter. Mix well.
- Heat a tablespoon of olive oil in a large non-stick frypan over medium heat. Cook fritters in batches by adding 2 tablespoons of the batter to the frypan. Don’t let the fritters touch each other. Cook fritters for about 2 minutes on each side, or until golden. Transfer to a plate when cooked.
- For tomato salad: Roughly chop the tomatoes and combine with the olives and thyme.
- To serve, place some salad leaves on a plate and top with the fritters and tomato salad.
I found this recipe on the Jamie Oliver app.