One day down and I’m still going strong, which I take to be a very good sign, agreed? Here’s another fantastic recipe that’s inspired by Food and Home Entertaining, with my own little twist. It’s green and packed with vegetables, and is a light meal for dinner. A little frying never did you any harm 😉 The yoghurt of the tzatziki is perfect with the fritters, as it soothes the palate that is slightly tinged by the dried chilli in the fritter batter. I tried it out with some roast wild mushrooms with garlic and olive oil the other day, which worked out very well. I’ve also been thinking the fritters would be a yummy base for poached eggs and a creamier sauce!
Pea and Goat’s Cheese Fritters with Tzatziki
Ingredients:
100g cake flour
1tsp baking powder
1 egg, beaten
150ml milk
3/4 cup frozen peas
100g goat cheese, crumbled
3 spring onions, or red salad onions, finely chopped
1tsp mint, finely chopped
1tsp fennel or dill, finely chopped
1/2 tsp dried red chilli flakes (or to taste)
For the tzatziki:
1 cup fat-free Bulgarian yoghurt
1tsp lemon juice
2tsp finely chopped fennel
1/2 cup roughly chopped cucumber
Method:
Mix together the flour and baking powder, make a well in the centre, and add the milk and egg in the middle. Slowly incorporate the dry ingredients into the middle to create a smooth batter.
Add the peas, goat cheese, herbs, spring onion, chilli flakes and season with salt and pepper, then mix.
Heat a non-stick frying pan and add a little drizzle of olive oil. Drop spoonfuls of batter into the pan (the amount is up to you and how big you want your fritters) and cook about 2-3 minutes on each side until golden and cooked through, then transfer to a plate linesd with paper towl.
While the fritters are cooking, combine all the tzatziki ingredients together, then serve the fritters with a little tzatziki on top.
A note on goat cheese:
Goat cheese is considered to be the healthiest choice of cheese, and yet because it has a strong flavour and creamy texture, not many health addicts complain! It’s known to be lower in kilojoules and fat, and higher in protein and calcium. It’s also a good option for those who are mildly lactose intolerant, and has probiotics, the good bacteria that helps with digestion. As it is a strong-flavoured cheese, it’s great accompanied by sweet flavours, such as caramelized onion on sandwiches, quesadillas and pizzas, and fruit in salads.
servewithtea 