Shelina Permalloo serves up pea and feta fritters with salsa salad recipe on Lorraine.
The ingredients For the fritter: 1 medium free range egg, 100g feta, 100g defrosted frozen peas, 30g self raising flour, Handful of grated parmesan, Pinch of chilli flakes, Pinch of thyme, Chopped parsley, Lemon wedges to squeeze over and Bed of watercress.
For the salsa bean salad: 1 tin of kidney beans – drained, 2 spring onions – finely diced, 2 tomatoes – finely diced, Jalapeños – drained and chopped, 1/2 yellow pepper – finely diced, Juice of 1 lime, Pinch sweet or smokey paprika, Pinch of white pepper, Salt to taste and Drizzle of olive oil.
To prepare the dish, mix all the ingredients for the fritters together in a big mixing bowl until well combined.
Heat some vegetable oil or olive oil into a skillet pan and fry a tablespoon of the mixture at a time (5 – 7 cm in diameter). Wait until you see bubbles appear on one side, then turn over and continue cooking until golden brown. This should take around 2 minutes on each side.
For the salsa salad, add all ingredients together in a bowl and mix until well combined.