Serves 2-3

Pea and Corn Fritters



1/2 cup milk

1/2 cup wholemeal self raising flour

2 eggs

1.5 cup cooked peas

1 cup cooked corn or corn kernels (drained)

Pinch of dried basil, parsley and cracked pepper to taste


Place milk, wholemeal self raising flour and egg in bowl and whisk together until smooth. Add peas, corn kernels, basil, pepper and parsley and mix together.

Heat a non-stick fry pan over a medium heat and spray lightly with olive oil. Drop fritter batter into frypan using a 1/4 cup measure per scoop. Cook for around 1 minute, or until small bubbles appear on the surface. Turn over and cook for a further 30 seconds, or until golden and thoroughly cooked. Transfer to a wire rack and repeat with remaining batter.

Serve warm or cold with toppings of choice. I used smoked salmon, bruschetta and labne.