1tablespoonnutritional yeast, (optional but the flavour is better with it)
1tablespooncoconut oil, melted if solid
1tablespoonfinely chopped chives
½teaspoonsalt
For the fritters:
½cupfrozen baby peas, thawed - run them under the hot tap for a minute
2asparagus spears, finely chopped
½cupself raising flour
½cupwater or milk of your choice, (I used water)
Zest of one lemon
A sprig of fresh mint leaves, finely chopped (about 8-10 )
Pinch of salt and black pepper, to season
Instructions
For the 'feta':
Mix all ingredients together, put the 'feta' in a small bowl and refrigerate for 1-2 hours to firm up. The mixture is quite thick so you can eat it straight away if you like, and if you don't need the mixture firm for serving.
Makes about 1 ½ cups.
For the fritters:
Mix all ingredients together, and add a little extra water if necessary to get the batter to a spoonable texture.
Fry tablespoonfuls in a little oil of your choice over a medium heat until golden, flip and cook the other side, then remove to paper towels to drain.
Spoon or pipe a little 'feta' on to each fritter and serve.
Makes 14 tablespoonful sized fritters, or 28 teaspoonful sized mini fritters.
Notes
Nutrition information is estimated for one fritter, topped with approximately 1 tablespoon of 'feta'.