Prawn & Pea Chilli Fritters

We normally have frozen peas & prawns in the freezer so this is a great go to weekday meal. If you're not into chilli simply leave it out as these are still light & tasty without it. Serve it with a simple green salad or fresh tomato & mozzarella drizzled with balsamic vinegar - I like the truffle glaze as it's nice & thick.

serves 2
takes about 30 minutes
  • 2 free range eggs, separated
  • about 1 cup of shelled raw prawns, chopped roughly
  • 1 cup frozen peas
  • 2 spring onions, finely chopped
  • 1/2 tsp salt
  • freshly cracked pepper
  • 1 fresh chilli, deseeded & finely chopped (optional)
  • 1 lemon, zest
  • fresh parsley, roughly chopped
  • 1 tbsp flour
Mint Yoghurt Sauce
  • 2 tbsp fresh mint, chopped
  • 1/2 cup unsweetened yoghurt
  • fresh lemon juice
  • 1 tbsp olive oil
Whisk all the yoghurt sauce ingredients together & add in more lemon juice if you wish.

  1. Beat eggs whites until soft peaks form.
  2. In another bowl add the egg yolks, prawn pieces, peas, spring onions, salt, pepper, chilli, flour, lemon zest, parsley and mix together.
  3. Fold in the egg whites.
  4. Heat 1 tbsp of oil in a frying pan over a medium-high heat and then add spoonfuls of the fritter mixture. Cook for 2-3 minutes until golden brown and then flip carefully. Test if cooked by feeling top of the fritter with your finger, if it wobbles its not cooked yet.
  5. Serve with the minted yoghurt. Enjoy!