Creamy Pea Fritters with Harissa Yogurt & Poached Egg

Welcome to a delightful and vibrant alternative to your classic weekend brunch. These creamy pea fritters are wonderfully fresh and satisfying, offering a beautiful balance of sweet, savory, and spicy. The tender fritters, bursting with the sweetness of green peas, provide the perfect base for a dollop of fiery harissa yogurt, creamy avocado, and the rich, golden yolk of a perfectly poached egg. It’s an elegant, wholesome, and incredibly delicious dish that will brighten any table and leave you feeling truly nourished.

Ingredients

• For the Pea Fritters:
• 300g frozen peas, thawed
• 2 large eggs
• 100g all-purpose flour
• 1 tsp baking powder
• 50ml milk
• 3 spring onions, finely chopped
• Zest of 1 lemon
• Small handful of fresh mint, chopped (optional)
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil or vegetable oil, for frying
• For Serving:
• 4 large eggs, for poaching
• 1 large ripe avocado, sliced or mashed
• 150g thick Greek yogurt
• 1-2 tsp harissa paste (to taste)
• A squeeze of fresh lemon juice
• Fresh dill or mint, for garnish

Instructions

1. First, prepare the harissa yogurt. In a small bowl, combine the Greek yogurt, harissa paste, and a small squeeze of lemon juice. Stir well and set aside in the refrigerator until ready to serve.
2. To make the fritter batter, place about half of the thawed peas into a food processor and pulse a few times until they are lightly crushed and creamy but still have some texture. Transfer to a large mixing bowl.
3. Add the remaining whole peas, flour, baking powder, eggs, milk, chopped spring onions, lemon zest, and chopped mint (if using) to the bowl. Season generously with salt and pepper. Gently mix everything together with a spoon until just combined. Be careful not to overmix the batter.
4. Heat the oil in a large non-stick frying pan or skillet over a medium heat. Once hot, drop large spoonfuls of the batter into the pan, gently flattening them slightly with the back of the spoon. Cook in batches to avoid overcrowding.
5. Fry the fritters for 2-3 minutes on each side, until they are golden brown, crisp, and cooked through. Transfer the cooked fritters to a plate lined with paper towels and keep them warm while you cook the remaining batter.
6. While the last batch of fritters is cooking, poach your eggs. Bring a saucepan of water to a gentle simmer, add a splash of vinegar, and create a gentle whirlpool with a spoon. Crack an egg into a small bowl and carefully slide it into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk, then remove with a slotted spoon.
7. To assemble, stack two or three warm fritters on each plate. Top with a generous dollop of the harissa yogurt, slices of fresh avocado, and finish with a beautifully poached egg on top. Garnish with fresh dill or mint and a crack of black pepper before serving immediately.

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