Pea and Corn Fritters with herb dip

In a colander wash the peas and corn with lukewarm water until defrosted. Blend with an immersion blender until smooth and put in a bowl.

• 1 cup Green peas, frozen
• ½ cup Sweet corn, canned

Finely chop the parsley and chili. Set aside half of the parsley. Add the rest of the parsley and chili into the bowl.

• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• 1 Chili pepper (~ 0.2 oz)

Dice the onion and carrot and add to the bowl.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Carrot (~ 1.7 oz)

Add the egg, flour, turmeric, salt, and pepper to the bowl and mix well.

• 1 Egg (~ 1.9 oz)
• 2 ⁠½ Tbsp Whole wheat flour
• ¼ tsp Turmeric, ground
• Salt
• Black pepper

Mix the yogurt with a few splashes of water and stir until creamy. Season with salt and pepper and add the remaining parsley.

• ½ cup Low fat greek yogurt
• Water
• Salt
• Black pepper

Form fist-sized, approx. ¾ in thick patties. Heat the olive oil in a non-stick frying pan over medium heat and fry the patties from both sides for approx. 4-5 minutes until golden brown.

• 2 tsp Olive oil

Serve the fritters with the dip.

Enjoy your meal!