Pea fritters with roast tomatoes and hot smoked salmon

This recipe is my adaptation of a recipe in Waitrose Kitchen magazine of February 2015. Serves 2:

For the roast tomatoes:

  • 8 small tomatoes (halved)Pea_Pancakes
  • Leaves from 2 thyme sprigs
  • 1 clove garlic (crushed)
  • 1/2 tsp caster sugar
  • 1/2 tsp olive oil
  • 1 tsp lemon juice
  • Black pepper (a few ‘turns’)

For the fritters etc:

  • 100g frozen peas (defrosted – use the cheap peas for this recipe)
  • 2 spring onions
  • Leaves from 6 mint sprigs
  • 1 large egg
  • 4 tbsp milk
  • 70g plain flour
  • 1 rounded tsp baking powder
  • 1 tbsp oil (for cooking)
  • 150g pack of kiln roasted salmon (flaked)
  • Soured cream

Place the tomatoes halves, cut side up, on a baking sheet lined with silicone paper. Shake together the thyme, garlic, sugar, oil, lemon juice and black pepper, in a small jar, and drizzle over the tomatoes. Roast at 200C (Gas Mark 6) for 20 to 25 minutes, until they start to char.

Heat the oil in a large non-stick frying pan.

Place the peas, onions, mint, egg and milk in a food processor, and process until smooth.

Sift together the flour and the baking powder. Add this to the food processor. Once the mixture is smooth, spoon it into the frying pan to make 4 even fritters. Cook over a medium heat (2 minutes either side) until golden.

Serve with the tomatoes and the flaked salmon, with a dollop of soured cream.

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