Pea, Zucchini & Goats Cheese Fritters
SERVES 4 | MAKES 12
INGREDIENTS
2 x 120g Fresh Goats Cheese Logs
3 tbsp of yoghurt or sour cream
3 medium zucchinis
1 1/2 cup frozen peas, defrosted
2 large handfuls mint leaves
Zest 1 lemon
3 shallots, finely sliced
1 tsp ground cumin
Salt/pepper
1 cup besan flour
1 tsp baking powder
2 eggs
6 tbsp extra virgin olive oil
2 tsp Za’atar
To serve, 6 minute Soft boiled eggs and lemon wedges.
METHOD
Grate 2 of the zucchini and place into a mixing bowl. Finely slice the remaining zucchini into another bowl and set aside for later.
Place both goats cheese logs into a blender with the yoghurt/sour cream and blend until smooth and fluffy.
Place 1 cup of the peas into a small food processor with half the mint. Blend them quickly to crush then add to the grated zucchini along with the lemon zest, cumin, ½ the shallots and a good seasoning of salt and pepper. Mix this gently, then add the eggs, besan flour, baking powder, mix then add 4 tbsp of the goat’s cheese mixture and mix briefly to fold the goat’s cheese through.
Place a large non-stick frying pan over a medium/high heat and add a splash of olive oil. Working in batches, add the fritter mix to the pan using a large spoon to make fritters approx. 5cm in diameter. Cook for 2 minutes each side, until golden. Repeat with the remaining mix.
Spread the fritters with a little goat’s cheese mix, sprinkle over the za’atar. Add a soft boiled egg and drizzle with a little olive oil.
Toss together the sliced zucchini, peas, mint, shallots and with a little olive oil, season to taste then drop this over and around the fritters. Serve with lemon wedges.