Goooood morning – and I hope that if you are in New Zealand, you are hunkered down somewhere safe and dry as we await the arrival of the ‘biggest storm in 50 years’. Bloody hell – not good timing with people travelling around the country to visit loved ones for Easter…so today’s recipe is my version of sunshine on a cloudy day (thanks Temptations) – with pea and zucchini fritters given an extra kick with chilli, mint and zingy lemon and my favourite – the salty feta smear on the side. Feel free to amp things up with sides – poached eggs, bacon and avocado would all work well with the fresh ripe tomatoes. The recipe serves 2-3 but is really easy to double or triple to feed more.
It’s going to be very much a head down bum up Easter round my place – I am on a mission to get as much work done as I can over the break – and while I will miss my babies (the 6 foot tall ones) desperately, I know that Henry will be like a Pog (pig) in mud in his lovely new flat with the darling Will, and that Hoob will be zooming up to Auckland before too long. Poor darling, his bloody incessant cough is back and worse than ever…I hate not having him here to uber-mother with hot baths, lemon honey drinks and scrambled eggs on a tray. It sucks. Meanwhile I will annoy the crap out of him with messages and be hoping that he feels better very soon.
Sending a big Happy Easter to everyone who pops in here on a regular basis – and if you get bored over the next few days, check back in and I’ll be sharing a selection (reminder) of some of my favourite recipes and recommendations to give a whirl while you’re stuck indoors 🙂
….and oh my God I totally got – 40 days of yoga in a row – done – wooooooohoooo, it was bloody fabulous!
2 zucchini, grated
¾ cup frozen peas
finely grated zest of 1 lemon
½ teaspoon chilli flakes plus extra to garnish
¼ cup ricotta
3 tablespoons self-raising flour
2 tablespoons olive oil
100 grams feta
60 grams Greek-style natural yoghurt or soft cream cheese
1½ cups salad greens
1 cup chopped cherry tomatoes
¼ cup mint leaves
sea salt and freshly ground black pepper
Whisk the egg in a medium bowl and add the zucchini, peas, zest, chilli flakes and ricotta. Stir to combine, then add the flour and fold together. Season well with salt and pepper. Heat the oil in a large frying pan over medium heat and cook third cupfuls of the mixture, in batches, for 2–3 minutes each side, until golden. While they’re cooking, whiz the feta and yoghurt in a small food processor to create a soft spread. Drain the fritters on paper towels and serve immediately on salad greens, topped with feta spread, tomatoes and mint. Serves 2-3