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Pea and noodle fritters
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Fill lunch-boxes with crisp veggie snacks and these tasty fritters - perfect to eat hot or cold.
0:15
To Prep
0:15
To Cook
9
INGREDIENTS
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Pea and noodle fritters
Super Food Ideas
Super Food Ideas - March 2014 , Page 61
Recipe by Amira Georgy
Photography by Craig Wall
Ingredients Nutrition
1 1/4 cups frozen peas
1/2 x 440g packet shelf-fresh hokkien noodles
1/4 cup self-raising flour
1/4 cup milk
2 eggs, lightly beaten
1/4 cup grated parmesan
1 red onion, finely chopped
1/4 cup rice bran oil
Cherry tomatoes and carrot and celery sticks, to serve
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Method Notes
Step 1
Place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until bright green and tender. Drain. Refresh under cold water. Return to bowl. Roughly mash peas with a fork. Add noodles, flour, milk, eggs, parmesan and onion. Season with salt and pepper. Stir to combine.
Step 2
Heat oil in a large frying pan over medium heat. Drop 1/4 cup batter into pan, spreading to form a circle. Repeat to make 4 fritters. Cook for 2 minutes or until golden underneath. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate lined with paper towel to drain. Repeat with remaining batter. Serve with cherry tomatoes and carrot and celery sticks.
Find recipes that make the most of seasonal produce in our winter mains collection. You may also enjoy our casseroles collection and winter desserts collection.
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