½ cup frozen peas (60 g)
4 cups baby spinach (120 g)
1 cup plain flour (160 g)
2 tsp baking powder
2 tsp sweet paprika
2 eggs lightly beaten
½ cup buttermilk (125 ml)
2 tsp finely grated lemon rind
125 g swiss cheese cut into small cubes
2 tbsp fresh mint chopped
1 -2 cups vegetable oil, for shallow-frying
1 lemon cut into wedges to serve
¼ bunch fresh mint leaves to serve
- Place peas and spinach in a large heatproof bowl. Pour over enough boiling water to completely cover. Drain well. Roughly chop spinach.
- Sift flour, baking powder and paprika into a large bowl. Stir in combined eggs, buttermilk and rind with cheese, mint, peas and spinach. Season with salt and pepper. Stand mixture for 10 minutes.
- Heat enough oil in a large, deep non-stick frying pan over a medium heat to shallow-fry. Carefully drop 1 tblsp of mixture into oil. Repeat to make six fritters. Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper. Repeat with remaining mixture to make 24 fritters.
- Serve fritters warm or cold with lemon wedges. Garnish with mint leaves.