BREAKFAST

SHOWERED WITH BEAUTIFUL HERBY FLAVOURS, THIS SUPER-EASY SPANISH POTATO TORTILLA IS A STAR ON ITS OWN OR AS PART OF A HEARTY BREAKFAST BANQUET

PEA AND MINT FRITTERS WITH FETA AND ASPARAGUS

SERVES 4-6

These fritters are perfect for entertaining, as you can make them just before guests arrive and keep them warm in the oven.

1kg frozen peas, thawed
6 eggs, lightly beaten
1 cup (280g) Greek yoghurt
1 cup (200g) feta, crumbled
¾ cup mint leaves, coarsely chopped, plus extra leaves to serve
2 spring onions with large bulbs, green part thinly sliced, bulb thinly sliced into rings
Finely grated zest of ½ lemon, juice of 1, plus extra wedges to serve
1¼ cups (150g) self-raising flour
120ml extra virgin olive oil, plus extra to drizzle
2 bunches asparagus, trimmed
Snow pea sprouts (optional), to serve

Preheat the oven to 100°C and line an oven tray with baking paper.

Place 750g peas and the egg in a food processor and pulse until roughly chopped. Transfer to a large bowl and stir in two-thirds of the yoghurt, half the feta, mint, green part of the spring onion, lemon zest and juice. Season generously and stir in flour. Set aside for 5 minutes to rest.

For the feta sauce, place the remaining 100g feta, ⅓ cup (95g) yoghurt and 2 tbs oil in a food processor and whiz until very smooth. Season and set aside.

In 4 batches, heat 1 tbs oil in a large non-stick frypan over medium-low heat. Spoon ⅓ cup of batter for each fritter into the pan and cook for 4 minutes or until golden, then turn and cook for a further 3 minutes. Transfer to the prepared tray and keep warm in the oven. Repeat with remaining batter.

Combine the asparagus and remaining peas in a large bowl, cover with boiling water and stand for 3 minutes. Drain, then refresh and slice the asparagus in half lengthways.

Place fritters on a serving platter and top with asparagus, peas, reserved spring onion rings, snow pea sprouts (if using) and