|fresh chillies — 573|
|1/4||onion — chopped|
|250 ml||peas — frozen|
|3 Tbs||flour — self-raising|
|1||eggs — large, lightly beaten|
|1/2||feta cheese — crumbled|
|fresh mint — handful, chopped|
|salt and freshly ground black pepper|
In a non stick pan, sauté the onion in some oil until soft, add the peas and heat through for a minute or two.
In a mixing bowl, combine the pea mixture with the remaining ingredients.
Place heaped teaspoon amounts of batter into a lightly greased non stick frying pan and fry (over a moderate heat) until golden on each side and cooked through (about 1 – 2 minutes a side).
Drain on kitchen towel to absorb any excess oil.
Serve with a fresh herb salad. Dollop or dip into sweet chilli sauce, lemony mayo or minty yoghurt.
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