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Pea and parmesan fritters
Serves 4 Starters and mains
For the fritters
- 2tbsp extra virgin olive oil, plus extra for frying
- 1⁄2tsp caster sugar
- 200g fresh peas, shelled
- 4 medium eggs
- 1tbsp lemon juice
- 75g parmesan, freshly grated
- 4tbsp flat-leaf parsley, coarsely chopped, plus extra to serve (optional)
For the rocket salad (optional)
- large handful rocket leaves
- 1tbsp extra virgin olive oil
- squeeze of lemon juice
- handful of parmesan shavings
Method
Put the 2tbsp of olive oil in a medium saucepan with 3tbsp water, 1⁄2tsp of salt and the sugar. Bring to a simmer over a high heat, add the peas and cook, tossing occasionally, for around 3 minutes until just tender, then drain and set aside.
Whisk the eggs in a large bowl with the lemon juice and season with salt and pepper, then fold in the peas, parmesan and parsley. You can do this in advance.
Heat a large non-stick frying pan over a high heat, add about 1tsp oil, then drop tablespoons of the mixture into the pan, spreading them out into omelettes 10cm in diameter. Cook for about 1 minute each side until really golden. You will need to do this in batches, draining them on a double thickness of kitchen paper as you go, adding more oil to the pan as necessary.
If serving with the salad, toss the rocket leaves in a bowl with enough olive oil to coat them, then season with a squeeze of lemon juice and a pinch of salt.
To serve, divide the fritters between 4 plates, pile the salad on top, scatter over a few parmesan shavings and drizzle over a little more oil. Alternatively, just scatter the fritters with a little more flat-leaf parsley.
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