Pea and Noodle Fritters


1 1/4 cups frozen peas
1/2 x 440g packet shelf-fresh hokkien noodles
1/4 cup self-raising flour
1/4 cup milk
2 eggs, lightly beaten
1/4 cup grated parmesan
1 red onion, finely chopped
1/4 cup rice bran oil
Cherry tomatoes, to serve
Carrot sticks, to serve
Celery sticks, to serve
Step 1
Place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until bright green and tender. Drain. Refresh under cold water. Return to bowl. Roughly mash peas with a fork. Add noodles, flour, milk, eggs, parmesan and onion. Season with salt and pepper. Stir to combine.
Step 2
Heat oil in a large frying pan over medium heat. Drop 1/4 cup batter into pan, spreading to form a circle. Repeat to make 4 fritters. Cook for 2 minutes or until golden underneath. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate lined with paper towel to drain. Repeat with remaining batter. Serve with cherry tomatoes and carrot and celery sticks.
1299 kj Energy
13.8g Fat Total
4.2g Saturated Fat
7g Fibre
12.6g Protein
101mg Cholesterol
370mg Sodium
30.2g Carbs (total)
Store fritters in the refrigerator in an airtight container between layers of paper towel for up to 2 days

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