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SPINACH & PEA FRITTERS

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This recipe screams Autumn brunching! It is such a delicious and vibrant dish. We wish we could have it everyday. It is super easy to make and it is a recipe which you can use with many other dishes. For instance, it is a great meat free option as a burger. You can also make it into a waffle if you have a machine lying about. Cooking is all about being experimental and having FUN. Let us know how you get on with your own creation of this recipe.

INGREDIENTS


• FRITTERS
• 1 teaspoon of chopped Garlic
• 2 tablespoons of Extra Virgin Olive Oil
• 170 g blended Gluten Free Oats / Coconut Flour
• 300 g, finely cut spinach
• 1 Cup of frozen peas, thawed
• 1 Spring onion, sliced
• 100 ml water
• 1/2 a teaspoon of Baking Powder
• 1 egg
• Grated lemon zest from half a lemon
 
GARNISH


• Thinly sliced radish per each serving
• 10 g of pea shoots per serving
• 20 g Feta, crumbles and sprinkled around the plate
• 1 poached egg, preferably Clarence Court


DIRECTIONS
 
1. Combine garlic, olive oil, lemon zest, oat/coconut flour, water, baking powder and egg in a very large mixing bowl and whisk to a smooth batter.
2. In a separate bowl, mix spinach, spring onion, and peas. 
3. Add vegetables to batter and mix well.
4. Heat vegetable oil in large non-stick frying pan, drop about two tablespoons of batter into oil and fry fritters four at a time for 2–3 minutes on each side until golden, then drain on paper towels.
5. While the fritters cool and drain, make the poached eggs. Heat the water in a pot, once it starts boil, turn the heat down. Pour a teaspoon white vinegar into the pot. This keeps the egg together. Swirl the water in the pot so that you make a mini whirlpool. Plop the egg into the middle of the whirlpool. Let the egg cook for up to 3-5 minutes depending on how you like your eggs. Drain on paper towels and serve. 

PLATING

1. Place three fritters on the plate. 
2. Place the poached egg on top of the fritters. 
3. Sprinkle all the garnishes over the plate depending on how you want to present the dish. 

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