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Recipe Details

Prep. time 10 minutes | Cooking 14 -20 minutes | Serves approx. 1-4 (depending on appetite and fritter size)

These more-ish vegan fritters are made using a combination of peas, courgettes, spring onions (scallions) and our very own Red Leicester style Sheese. They’re great served with a green salad and a few spoonfuls of chutney, or perhaps a spicy pickle. Why not have them as a hearty cooked breakfast if you ever fancy something savoury for a change?

SHEESY COURGETTE & PEA FRITTERS printable download



Ingredients

  • 100g chickpea flour
  • 350ml water
  • 2 spring onions, chopped
  • 1 small courgette, grated
  • 75g cooked peas
  • 50g Bute Island Red Leicester Sheese, grated
  • Salt and black pepper
  • Fresh chopped parsley
  • Oil for frying

Serve with –

  • Spinach
  • Balsamic vinegar
  • Tomato relish or chutney
Cooking Method

  1. Mix together the chickpea flour and water and whisk very well so there’s no lumps – or blend for guaranteed smoothness.
  2. Add in the spring onions, grated courgette, peas, Sheese, seasoning and chopped parsley. Mix everything well together.
  3. Use either one larger non-stick pan or a small individual one and add 2 tablespoons of the batter per pancake and cook for 3-4 minutes on each side.
  4. Flip over and cook for the same amount of time. Place onto a plate (keep warm) and repeat until the mixture has been used up.
  5. Serve with a side of spinach with balsamic glaze and add some tomato relish or chutney on top of the fritters. Enjoy!

You will need

These Sheese Products


Red Leicester Style


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