Name: Pea and pecorino fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cup frozen or fresh peas, cooked; 1 cup grated pecorino, plus extra, to serve; 1 egg; 2 tablespoon gluten-free flour; 3 tablespoon olive oil; 1/4 cup almond milk; 2 tablespoon fresh dill, chopped (or 1 tsp dried); 2 teaspoon wholegrain mustard; 1/2 teaspoon salt; decent grind of black pepper; oil for cooking; 50 gram prosciutto; lemon juice and wedges, to serve; crème fraîche (optional, if not dairy-free)

Pea and pecorino fritters

If you’re a fan of Parmesan, why not give pecorino a try? Made from sheep milk, it’s similarly sharp but milder and slightly sweeter. Nici Wickes pairs it with peas and dill in these little pancakes.

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Makes 12

Prep

10M

Cook

20M

Total

30M

Ingredients

2 cup frozen or fresh peas, cooked

1 cup grated pecorino, plus extra, to serve

1 egg

2 tablespoon gluten-free flour

3 tablespoon olive oil

1/4 cup almond milk

2 tablespoon fresh dill, chopped (or 1 tsp dried)

2 teaspoon wholegrain mustard

1/2 teaspoon salt

decent grind of black pepper

oil for cooking

50 gram prosciutto

lemon juice and wedges, to serve

crème fraîche (optional, if not dairy-free)

Method

1.Blend the peas in a food processor, then add the pecorino, egg, flour, oil, milk, herbs, mustard and seasonings. Mix until semi-smooth.

2.Heat the oil to medium and drop tablespoons of pea batter into a frying pan. Cook for 1-2 minutes until dark golden, then flip and fry until cooked through.

3.Serve scattered with torn prosciutto, extra pecorino and a squeeze of lemon juice. Garnish with dollops of crème fraîche and lemon wedges.

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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