Instructions
Step 1
Spread frozen Birds Eye Peas on a dinner plate and set aside to slightly thaw for approximately 10 minutes at room temperature.
Step 2
Combine beaten eggs, partially thawed peas, grated parmesan, chopped parsley, breadcrumbs, sea salt and black pepper.
Step 3
Heat 2 tablespoons sunflower oil in a large non-stick frying pan. Measure 2-3 tablespoons of the pea mixture into hot oil and flatten slightly. Cook fritters on each side for approximately 2 minutes. Drain on paper towel and keep warm.
Step 4
Gently mix together, chopped tomato, baby parsley leaves, adding lemon juice, sea salt and black pepper to taste. Serve salsa with 2-3 fritters stacked, topped with goat’s cheese and baby beetroot leaves.