Pea, Feta & Mint Fritters

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These are easy, delicious vegetarian snacks that are ready in 15 minutes. This recipe is by Deb Perelman from her book ‘Smitten Kitchen Keepers’.
Serves 4 people.

300g frozen peas, defrosted
3 eggs
½ tsp chilli powder
½ tsp salt
zest of 1 lemon
½ tsp ground black pepper
100g feta
15g fresh mint leaves, finely chopped
90g plain flour
oil of choice
2 tbsp greek yoghurt
juice of ½ lemon
¼ tsp za’atar 

– In a large bowl, add the peas, eggs, chilli powder, salt, lemon zest, ground black pepper, feta, fresh mint leaves, and plain flour. Mix well.

– Add 2 tbsp of oil to a hot pan. Take a heaped tbsp of mixture and place it in the pan and flatten it out to form a disc. Repeat with as much of the mixture as you can fit in the pan. Cook for 3-4 minutes on both sides.

– Once cooked, transfer onto some kitchen roll to remove any excess oil. Repeat the process with the rest of the mixture.

– In a small bowl, add the greek yoghurt, a pinch of salt, lemon juice, and za’atar. Mix well.

Transfer the fritters to a serving plate with the yoghurt dip in the centre.