Food & Drink




2 cups frozen peas, defrosted
2 eggs
80g crumbled fetta
3 tbs buckwheat flour
2 tbs water
1 tbs mint, finely chopped
1 tbs coriander, finely chopped
2 shallots, finely chopped
1 small red chilli, finely chopped
1 tsp cumin
1 tsp salt
1 tsp bicarb soda
juice ½ lemon
cracked pepper
olive oil for frying
lemon wedges, to serve


4 tbs Greek or natural yoghurt
1 tbs lemon juice
2 tbs tahini
pinch of salt
8 soft boiled eggs
1 tbs sumac to serve



Place the defrosted peas in a mixing bowland using a stick blender, blitz until half of the mixture is pureed, and the other half is still whole and chunky. Add all remaining ingredients and stir to combine. Heat a large non-stick pan to medium heat, drizzle a little oil into the pan and add the batter, one heaped tablespoon at a time. Use the back of the spoon to flatten. Let cook for 2 minutes or until bubbles begin to form on the top of the fritter. Gently flip over and cook the other side for 1 minute. Repeat until you have used up all of the mixture. This mixture will make 8-10 fritters. To make the dressing, combine all ingredients into a bowl and mix well. Tahini stiffens the yoghurt, so for a runnier consistency you can  add a little warm water. Dollop over the fritters and serve with
soft boiled eggs rolled in the sumac and wedge of lemon.

Serves 4.