Mashed Pea & Feta Fritters with Corn Salsa

Ingredients :
2 cups (240g) frozen peas
2 x Eggs
1 cup (160g) wholemeal self-rising flour
1/2 cup (125ml) Skim milk
100g reduced fat feta, crumbled
1 canned of corn
1 red capsicum, seeded, finely chopped
1 x avocado, peeled, finely chopped
1 tbs lime juice
1/2 cup coarsely chopped coriander
Olive spray
Low-fat Greek yoghurt, to serve
Mixed salad leaves, to serve
Lime wedges, to serve

Method :

1. Cook the peas in saucepan of boiling water for 2 minutes or until tender.
Refresh under cold running water.
Drain well. Use a potato masher to crush until a coarse paste forms.

2. Whisk the eggs in a bowl.
Gradually add the flour and milk, in alternating batches, stirring until combined.
Add the peas and feta and stir to combine.
Season with salt & pepper.

3. To make the corn salsa, cook the corn kernels in a small saucepan of boiling water for 2 minutes or until tender.
Refresh under cold running water. Drain well.
Place in a bowl with the capsicum, avocado, lime juice and coriander and gently toss to combine.
Season to taste.

4. Spray a large non-stick frying pan with olive oil spray.
Place over medium heat.
Pour 4 x 1/4-cupfuls of batter into pan and cook for 2-3 minutes or until golden underneath and bubbles appear on the surface.
Turn and cook for a further 1-2 minutes or until cooked through.
Transfer to a plate.
Cover with foil to keep warm. 
Repeat in 2 more batches with remaining batter.

5. Divide the fritters among serving plates.
Top with the corn salsa and a dollop of yoghurt.
Serve with mixed salad leaves and lime wedges.