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Sweet Pea Fritters and Spring Green Salad

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Dinner, Main Course, Appetizer – American
By Eating Well – Serves: 2-4
Prep Time: 20 Minutes – Cooking Time: 6 Minutes per batch of 4 fritters – Total Time: 35 Minutes

Welcome spring with sweet pea fritters with mint, lemon zest and panko; and a spring green salad dressed in a yogurt dressing with feta, lemon and dill.

Ingredients

  • 1 cup Sugar Snap Peas, trimmed and thinly sliced
  • 3/4 cup Plain Yogurt
  • 2 tbsp. Crumbled Feta Cheese
  • 2 tbsp. Chopped Fresh Dill
  • Zest of 1 Lemon, with some reserved for garnish
  • Juice of 1 Lemon
  • 3/4 tsp. Kosher salt, divided
  • 1/2 tsp. Fresh Ground Black Pepper, divided
  • 10 oz. Frozen (thawed) or Fresh Sweet Peas
  • 2 Large Eggs, lightly beaten
  • 3/4 cup Panko Breadcrumbs
  • 3 tbsp. All-Purpose Flour
  • 2 tbsp Chopped Fresh Mint, plus 1/4 cup whole mint leaves
  • 1 Clove Garlic, grated
  • 1/4 cup Olive Oil
  • 8 cups Spring Greens Mix
  • 1 cup Thinly Sliced Cucumber
  • 1 cup Thinly Sliced Radishes

Instructions

Yogurt Dressing

1

Mix Sugar Snap Peas, yogurt, feta, lemon juice, dill and 1/4 tsp. each salt and pepper in a medium bowl and set aside.

Sweet Pea Fritters

2

Coarsely mash the peas in a medium bowl. Stir in eggs, breadcrumbs, flour, chopped mint, lemon zest, and 1/4 tsp. each salt and pepper.

3

Heat oil in a nonstick skillet over medium-high heat.

4

Use 1/4 cup of the pea mixture and form into ~3-inch patties and place in skillet. Working in batches of four, Pan fry the fritters until golden brown, about 3 minutes per side.

5

Transfer fritters to a paper towel-lined plate and sprinkle with Kosher salt. Repeat until all the pea mixture is used.

Salad

6

Toss the cucumbers, radishes and spring mix lettuces with 1/2 cup of the dressing and portion into shallow bowls or rimmed plates.

7

Top with 2-3 fritters and serve with remaining dressing, garnish with remaining lemon zest.