Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pea, courgette and cheese fritters recipe

1 rating

Vegetable fritters make a tasty family dinner all year round, but these pea fritters are just made for summer eating. With seasonal courgette grated into the mixture, they're melt-in-the-mouth delicious. Serve with garlicky spinach and a poached egg for an easy, affordable meal. See method

Serves 4
Takes 35 mins
329 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

200g frozen garden peas
1 courgette, coarsely grated
100g soft cheese
50g plain flour
5 eggs
15g fresh basil, stalks and most leaves chopped
1 lemon, zested, ½ juiced, ½ cut into 4 wedges
3 spring onions, sliced
2 tbsp vegetable oil
2 garlic cloves, finely chopped
300g baby spinach

2 of your 5-a-day and high in protein

Each serving contains

Energy
1370kj
329kcal 16%
Fat
20g 28%
Saturates
6g 28%
Sugars
5g 6%
Salt
0.5g 8%

of the reference intake
Carbohydrate 18g Protein 17.1g Fibre 4.9g

Method

Boil the peas for 3 mins. Drain, then roughly mash with a fork. Put the grated courgette in a clean tea towel and squeeze out as much liquid as possible.
In a bowl, whisk the soft cheese, flour and 1 egg until smooth. Stir through the peas, courgette, chopped basil, lemon zest, half the spring onions and a grind of black pepper to combine.
Heat 1 tbsp oil in a frying pan over a medium heat. Working in batches to make 8 fritters, fry heaped tablespoons of the batter for 3-4 mins each side until golden and cooked through.
Heat the remaining oil in the frying pan and cook the garlic for 1 min. Add the spinach and cook for 3-4 mins until wilted. Stir through the lemon juice.
Meanwhile, one at a time, crack each of the remaining eggs into a ramekin, then gently tip into a pan of simmering water. Poach for 4-5 mins until the whites are cooked but the yolks runny.
Divide the fritters among plates and top with the garlicky spinach and a poached egg. Scatter with the remaining spring onions and whole basil leaves, and serve with lemon wedges.

Freezing and defrosting guidelines

Freeze fritters only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes