Name: Green pea and spinach fritters
Cook time: 1 h
Yield: 10 -12
Ingredients: 1½ tbsp olive oil,plus more for frying; 50g thinly sliced leek or spring onions (about 1 small leek or 3-4 spring onions); 120g fresh spinach leaves,washed; 250g frozen or fresh peas; 30g finely chopped preserved lemon (about 1 heaped tbsp); 1 garlic clove,peeled and grated on a Microplane; black pepper; 100g crumbled feta; 20g (about ¼ cup) chopped parsley; 10g (about 3 tbsp) chopped dill; 3 eggs; 90g plain flour; 1¼ tsp baking powder

Perfect for breakfast,lunch or dinner. Just add a squeeze of lemon.William Meppem

easyTime:30 mins - 1 hourMakes:10 -12

You know those recipes that are so great to have in your back pocket,the ones that get you out of any what-shall-we-have-for-dinner quandary? Vegetarian. Easy-to-find ingredients. Adaptable for dietary restrictions. Kid-friendly. Delicious. Tick,tick,tick,tick,tick.

This is such a recipe and one that’s so versatile it can be served for breakfast,lunch or dinner. You could even make a batch of smaller fritters as a party snack. In short,there’s no occasion when these aren’t appropriate and I’ve yet to meet anyone who doesn’t like them. Just add a squeeze of lemon juice.

Ingredients

1½ tbsp olive oil,plus more for frying
50g thinly sliced leek or spring onions (about 1 small leek or 3-4 spring onions)
120g fresh spinach leaves,washed
250g frozen or fresh peas
30g finely chopped preserved lemon (about 1 heaped tbsp)
1 garlic clove,peeled and grated on a Microplane
black pepper
100g crumbled feta
20g (about ¼ cup) chopped parsley
10g (about 3 tbsp) chopped dill
3 eggs
90g plain flour
1¼ tsp baking powder

FOR THE WHIPPED COTTAGE CHEESE

200g cottage cheese or ricotta
60ml (¼ cup) fresh cream

FOR GARNISH

lemon wedges
extra fresh dill and/or parsley

Method

Step1
Heat a large,non-stick saute pan over medium heat and add the 1½ tbsp olive oil. Saute the leek (or spring onion) with a pinch of salt for about 2 minutes until it softens. Add the spinach and let that wilt down for another minute. Turn the heat off,then add the peas (if frozen,leave them to thaw in the residual heat of the pan).
Step2
Transfer that mixture,adding another generous pinch of salt,to a food processor and pulse until the peas are broken down a bit. (A few whole peas are fine. Alternatively,you can chop up the mixture by hand.) Transfer the mixture to a mixing bowl,wipe out your saute pan and return it to the stove until you’re ready to fry the fritters.
Step3
While you go about making the rest of the batter,heat the oven to a very low temperature (about 100C);this is how you’ll keep the fritters warm while you’re frying them off in batches.
Step4
Add the preserved lemon to the contents of the mixing bowl,as well as the garlic,black pepper,feta and the herbs and eggs and stir really well to combine. Lastly,add the flour and the baking powder and stir just until combined. Set aside.
Step5
Place a few sheets of paper towel on an oven-safe baking tray and set aside.
Step6
Place your non-stick pan over a medium heat again and add enough olive oil to coat the bottom. When the pan is hot,add heaped spoonfuls of the batter and spread them out to make rounds that are about 7cm-8cm in diameter. You can probably only cook 3-4 at a time,depending on the size of your pan (don’t allow them to touch). Cook for about 2½ minutes on one side,then flip and cook the other side for the same amount of time. Then transfer them to the baking tray and place that in the oven while you cook another batch. Repeat this process until all the batter is used.
Step7
For the whipped cottage cheese,place the cottage cheese (or ricotta) and the cream,with a pinch of salt,in a food processor and whip for about 10-20 seconds,until the mixture looks creamy and almost smooth. Alternatively,do this with a hand whisk in a mixing bowl;it won’t be as smooth but it will still be delicious. Serve this alongside the fritters with herbs for garnishing and a wedge of lemon.