pea and ham fritters

  • 2 desiree potatoes, peeled and chopped
  • 2 cloves garlic, crushed 
  • 2 teaspoons finely grated lemon rind 
  • 2 eggs, lightly beaten 
  • ½ cup (60g) frozen peas, blanched 
  • 3 slices leg ham, roughly torn 
  • 1½ tablespoons olive oil 
  • 1½ cups baby spinach leaves
  1. Place the potato in a large saucepan of salted cold water and bring to the boil. Cook for 10–12 minutes or until tender when tested with a skewer. Drain and roughly mash. Set aside to cool.
  2. Place the cooled potato, garlic, onion, lemon rind, eggs, peas and ham in a bowl and mix to combine. Heat a non-stick frying pan over medium heat, add the oil and cook ¼ cupfuls (60ml) potato mixture, in batches, for 2–3 minutes each side or until golden.
  3. Serve with the baby spinach and tomato relish. Serves 4.
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Tags: fritters, ham, peas,

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