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Spiced Pea and Potato Rosti Fritters with Pea Pesto
Ingredients
  • 500g sebago potatoes, peeled
  • 110g (⅔ cup) frozen peas, defrosted
  • 80g reduced-fat feta, crumbled
  • 3 green shallots, trimmed, thinly sliced
  • 50g (⅓ cup) gluten-free cornflour
  • 3 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp baking powder
  • 2 eggs, lightly whisked
  • 1 ½ tbsp extra virgin olive oil
  • Roasted cherry truss tomatoes, to serve
  • Natural yoghurt (optional), to serve
  • Fresh pea shoots, to serve
  • subheading: Pea pesto:
  • 150g (1 cup) frozen peas, defrosted
  • 45g (¼ cup) pepitas
  • 1 garlic clove, chopped
  • ⅓ cup fresh coriander leaves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp hot water
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