Pea, Mint and Greek Salad Cheese Fritter
with Tzatziki and Crispy Potatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 bunch(es)
Mint
100 grams
Greek Style Salad Cheese
(Contains Milk)
2 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
½ unit(s)
Cucumber
(May contain Celery)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
120 grams
Peas
1 sachet(s)
Lemon & Herb Seasoning
20 grams
Wild Rocket
Not included in your delivery
1 unit(s)
Egg
75 milliliter(s)
Water
70 grams
Flour
¼ tsp
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Turn halfway through.
Meanwhile, finish the prep.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Thinly slice the spring onions.
Peel and grate the garlic (or use a peeler).
Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into 1cm chunks.
In a medium-sized bowl mix together the chopped cucumber, Greek-style yogurt and the remaining mint. Season with salt and pepper.
Set aside for later.
In a large mixing bowl, mix together the peas, crumbled Greek salad cheese, spring onion, garlic, lemon and herb seasoning and half of the chopped mint.
Then add the flour, egg, water, and salt for the fritters (see pantry for amounts). Season with a good grinding of black pepper.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
Heat a large frying pan with enough oil to coat the bottom of the pan.
When the oil is hot fry heaped tablespoons (2 fritters per person), in batches, until golden and cooked through, 3-4 minutes on each side (don't flip too early).
Transfer to a paper towel to remove any excess oil.
TIP: Add extra oil between batches if needed.
Transfer your fritters between your serving plates.
Serve with your potatoes, a dollop of tzatziki and a handful of rocket alongside.
Enjoy!
