Pea fritters with prawns and mint cream

Pea fritters with prawns and mint cream

Ingredients of Pea fritters with prawns and mint cream

60ml (1/4 cup) sour cream

1 tbs chopped fresh mint

1 tsp finely grated lemon rind

80g (1/2 cup) frozen peas, thawed

1 egg yolk

1 tbs plain flour

1 tbs fresh breadcrumbs (made from day-old bread)

1 shallot, ends trimmed, thinly sliced

1 tbs olive oil

6 (about 150g) small cooked prawns, peeled, deveined

Fresh mint leaves, shredded, to serve

Preparation of Pea fritters with prawns and mint cream

Combine the sour cream, chopped mint and lemon rind in a small bowl. Season with salt and pepper.

Place the peas in the bowl of a food processor and process until coarsely chopped. Add the egg yolk, flour, breadcrumbs and shallot. Season with salt and pepper. Process until combined.

Heat the oil in a large non-stick frying pan over medium heat. Add 6 heaped teaspoonfuls of the pea mixture to the pan and flatten slightly. Cook for 1 minute each side or until golden and cooked through. Transfer to a plate.

Top each fritter with a dollop of the sour cream mixture and a prawn. Sprinkle with shredded mint to serve.

Notes and Tips for Pea fritters with prawns and mint cream

Make it ahead: Prepare to the end of step 2 up to 6 hours ahead. Transfer the pea mixture to a bowl and cover with plastic wrap. Store in the fridge. Continue from step 3 just before serving.

Serves two as a starter.

Source: Taste.com.au