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Pea, zucchini and mint fritters with eggs and feta sauce

We love poached eggs, but they can be high maintenance if you're feeding more than a couple of people. This is where soft-boiled eggs come into the picture - cooking a dozen or more is a no-fuss proposition, and if you can't be bothered peeling them en masse, just break them in half and scoop them from their shells with a spoon instead.

You'll need

500 gm frozen peas 1 zucchini, coarsely grated, plus 1 extra, thinly sliced crossways on a mandolin 15 eggs, at room temperature 175 gm thick plain yoghurt 2 tbsp milk 100 gm finely grated Greek feta ½ cup coarsely chopped mint, plus ½ cup extra leaves, to serve 2 spring onions, thinly sliced 120 gm self-raising flour ¾ tsp baking powder 2 tbsp lemon juice, plus extra wedges, to serve Olive oil, for shallow-frying 2 tbsp extra-virgin olive oil ¾ cup (loosely packed) pea tendrils 6 zucchini flowers, trimmed and halved lengthways   Feta sauce 200 gm Greek feta, coarsely crumbled 80 ml (1/3 cup) milk 60 ml (1/2 cup) extra-virgin olive oil Juice of 1 lemon ½ garlic clove, finely chopped


  • 01
  • For feta sauce, process ingredients in a small food processor until smooth. Season to taste and refrigerate until required.
  • 02
  • Blanch peas in a saucepan of boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p184). Drain, reserve 100gm peas to serve, pulse remainder in a food processor to a rough purée (leave some whole for extra texture). Transfer to a bowl and stir in grated zucchini, 3 of the eggs, yoghurt, milk, feta, mint and spring onion. Stir in flour and baking powder, add half the lemon juice and season to taste.
  • 03
  • Preheat oven to 120C. Heat about 1cm olive oil in a deep frying pan over medium-high heat. Add ½-cupfuls of batter and shallow-fry, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and place in a single layer on a baking tray in oven to keep warm.
  • 04
  • Meanwhile, cook remaining 12 eggs in a large saucepan of boiling water until cooked to your liking (7 minutes for soft yolks). Drain, then, when cool enough to handle, peel.
  • 05
  • Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a bowl. Season to taste and toss to combine. Serve pea, zucchini and mint fritters with eggs and feta sauce, and scatter with pea tendril salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Crisp, green apple-like sparkling chenin blanc.

Featured in

Mar 2016

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