Easy pea fritters with quick radish salad and Feta

Step 1/4

• 300 g frozen peas
• 10 g mint
• 10 g dill
• 1 lemon
• 1 clove garlic
• 1 bundle radish
• 2 tbsp olive oil
• 1 pinch sugar
• salt
• pepper

• cutting board
• knife
• fine grater
• citrus press
• bowl
• whisk

Start with defrosting peas. Meanwhile, finely chop half of the mint and dill, and set the rest aside for garnish. Zest and juice lemon. Finely chop or grate garlic. Wash radishes and slice thinly. In a medium bowl, whisk together lemon juice, olive oil, sugar, salt, and pepper to make a dressing. Add radishes, toss to coat, and let sit for approx. 15 min.

Step 2/4

• 1 egg
• 50 g flour
• ½ tsp baking powder
• 3 tbsp panko breadcrumbs

• bowl (large)

Mash defrosted peas in a large bowl using a fork. Add egg, flour, baking powder, lemon zest, garlic, mint, dill, and panko. Mix everything into a sticky dough and season with salt and pepper. If needed, add a bit more panko or flour.

Step 3/4

• olive oil (for frying)

• frying pan
• spatula
• paper towels

With wet hands, shape small patties from the mixture. Heat oil in a frying pan and fry the fritters over medium heat for approx. 3–4 min. per side until golden brown. Let them drain oil on paper towels, if desired.

Step 4/4

• 80 g feta cheese

Serve fritters with marinated radish salad. Crumble feta on top and garnish with the remaining mint, dill, lemon zest, and freshly ground pepper.

Enjoy your meal!