- 200g gram flour
- 300g red pepper, finely sliced
- 50g sundried tomatoes, roughly chopped
- 50g spinach, roughly chopped
- 15g basil, finely chopped
- 2 tbsp vegetable oil
- Pinch of salt and pepper
Red pepper and sundried tomato fritters
Watch how to make these tasty fritters.
Mix the flour, salt and pepper in a bowl. Add in the red peppers, sundried tomatoes, spinach and basil and combine again. Add just enough water to bind the mixture together.
Heat the oil in a large frying pan over a medium heat.
Once the oil is hot, add the batter to the pan in four spoonfuls. Fry for 2–3 minutes until the bottom sets and starts to crisp. Carefully turn the fritters and fry for a further 2–3 minutes.
Transfer to a baking sheet and bake in a preheated oven at 180°C (160°C fan/gas mark 4) for 10 minutes. Once cooked through and browned, remove from the oven.
Packed full of nutrients and naturally sweet, these earthy and crispy fritters are great on their own or with a fresh salad for a delicious meal.
Serve up a tasty snack, packed full of vegetables, with this pea guacamole, a twist on the classic avocado dip, but made with peas.
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