For those nights when you want something quick and easy but also delicious, Annie Bell’s pea-packed fritters (similar to omelettes) should hit the spot.
For the fritters:
2tbsp extra virgin olive oil, plus extra for frying
Sea salt, black pepper
1⁄2tsp caster sugar
200g fresh shelled peas
4 medium free-range eggs
1tbsp lemon juice
75g Parmesan, freshly grated
4tbsp coarsely chopped flat-leaf parsley, plus extra (optional), to serve
For the rocket salad (optional):
Large handful of rocket leaves
1tbsp extra virgin olive oil
Squeeze of lemon juice
Handful of Parmesan shavings
1. Put the two tablespoons of olive oil in a medium saucepan with three tablespoons of water, half a teaspoon of salt and the sugar. Bring this to a simmer over a high heat, add the peas and cook, tossing occasionally, for about three minutes until just tender, then drain.
2. Whisk the eggs in a large bowl with the lemon juice and some seasoning, then fold in the Parmesan, peas and parsley. You can do this a short time in advance.
3. Heat a large non-stick frying pan over a high heat, add about a teaspoon of oil, then drop tablespoons of the mixture into the pan, spreading them out into omelettes 10cm in diameter. Cook for about one 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, and adding more oil to the pan as necessary.
4. If serving with a salad, toss the rocket leaves with enough olive oil to coat them in a bowl, then season with a squeeze of lemon juice and a pinch of salt. Divide the fritters between four 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 parsley to serve.
The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese And Cream by Annie Bell is published in paperback by Kyle Books, priced £16.99. Available now
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