Miss Kitty Bakes: Zucchini, pea, feta and mint fritters

Mr Kitty is in the US at the moment for work. He is a meat lover (read: carnivore) so whenever he is away - which is not often - I use the time to have a little bit of a meat detox. A state of semi-Vegetarianism, if you will.

One of the first things I saw when I woke up yesterday morning was a lovely picture on my instagram feed of Horrypop's delicious breakfast. With no bacon loving husband (although, give me some credit - bacon is basically the reason I am not Vegetarian) to cater to, I thought I would give something like this a whirl.

Making the recipe up as I went along, they ended up being a bit of a smash hit. So much so I ate them again for dinner with a lovely green salad. Delicious.

And Little G? Well, she liked them, until she encountered a pea and all bets were off. Peas are the devil's work, according to Georgie...

Miss Kitty's zucchini, pea, feta and mint fritters

2-3 medium zucchini

1/2 cup frozen peas

75g (1/2 cup) self-raising flour

70g feta, crumbled

1 spring onion, ends trimmed, thinly sliced

1 egg, whisked

¼ cup milk

¼ cup mint, shredded

Zest of half a lemon

1 tsp salt

 Freshly ground pepper

4 tsp olive oil

Trim the ends from zucchini and coarsely grate. Place in a colander and squeeze out as much excess moisture as possible. Cook peas in boiling water for 4 minutes and drain. Transfer peas and zucchini to a bowl. Stir in self-raising flour, spring onion, egg, milk, mint, lemon zest, salt and pepper. Gently fold through crumbled feta.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 tsp olive oil and remaining zucchini mixture.