Ingredients

• 3 cups (360g) frozen peas, thawed
• 1 tablespoon dill, chopped
• 2 Coles Australian Free Range Eggs
• 2 tablespoons milk
• 1 cup (150g) self-raising flour
• 150g fetta, crumbled
• 2 tablespoons olive oil
• 1 just-ripe avocado, stoned, peeled, thinly sliced
• 120g pkt Coles Australian Baby Spinach
• 1 lemon, zested, cut into segments
• 100g cherry tomatoes, halved

Method

• Step 1 Cook the peas in a medium saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Place in a large bowl. Use a potato masher or fork to coarsely mash. Whisk in the dill, eggs and milk. Add the flour and stir to combine. Gently fold through 100g of the fetta. Season.
• Step 2 Heat the oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cups (60ml) of mixture around the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat in 2 more batches with remaining batter.
• Step 3 Combine the avocado, spinach, lemon segments and tomato in a bowl. Divide the salad and fritters among serving plates. Sprinkle with the lemon zest and remaining fetta.