Pea & Ham Fritters - Easy teatime treat or lunchbox filler

I've always got eggs and milk in the fridge so this is a great fallback recipe to whip up a tasty brunch or after-school tea.  Pile them high, hot out of the pan and serve with a dollop of creme fresh and let everyone tuck in.

They're also great cold in lunchboxes instead of sandwiches.  You can even use cookie cutters to make them into fun shapes after you've cooked them. I often keep back a little of the Yorkshire Pudding batter on a Sunday to make a couple for Monday's lunchbox.

When I was at school doing my A Levels, I would regularly hang out at a friend's house and our snack of choice would be sweetcorn fritters - made the same way but with a tin of sweetcorn.  We'd knock up a huge batch and plough our way through them while avoiding revision!

This recipe is great if you're on a budget as it can easily be adapted to whatever leftovers you have - use frozen peas, tinned corn, bacon, ham, chorizo, even leftover cooked veg like broccoli goes well.

Ingredients:

1 egg
75 plain white flour
75ml milk
pinch salt
1/2 cup defrosted frozen peas (I fill the cup with boiling water for a few mins to defrost)
2 slices of cooked ham, chopped

Mix up the batter (egg, milk, flour and salt) thoroughly and get rid of any lumps.

Add in the extra ingredients and stir in.

Heat some oil in a frying pan until smoking hot.

Ladle in a spoonful and wait until the edges are firm and golden before flipping over.  They should only take a couple of minutes on each side.

Drain on kitchen paper before serving.

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk