Pea, courgette and cheese fritters recipe

Method

1. Boil the peas for 3 mins. Drain, then roughly mash with a fork. Put the grated courgette in a clean tea towel and squeeze out as much liquid as possible.
2. In a bowl, whisk the soft cheese, flour and 1 egg until smooth. Stir through the peas, courgette, chopped basil, lemon zest, half the spring onions and a grind of black pepper to combine.
3. Heat 1 tbsp oil in a frying pan over a medium heat. Working in batches to make 8 fritters, fry heaped tablespoons of the batter for 3-4 mins each side until golden and cooked through.
4. Heat the remaining oil in the frying pan and cook the garlic for 1 min. Add the spinach and cook for 3-4 mins until wilted. Stir through the lemon juice.
5. Meanwhile, one at a time, crack each of the remaining eggs into a ramekin, then gently tip into a pan of simmering water. Poach for 4-5 mins until the whites are cooked but the yolks runny.
6. Divide the fritters among plates and top with the garlicky spinach and a poached egg. Scatter with the remaining spring onions and whole basil leaves, and serve with lemon wedges.

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• Freezing and defrosting guidelines

  Freeze fritters only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.