Porridge fritters

Don’t chuck the remains of your porridge pot; cook them up into fritters! Serve with eggs for brunch, or as an alternative to your mash or jacket potato.

Ingredients: (serves 4)
•    100 grams thawed/leftover peas
•    50 grams plain flour
•    25 grams leftover porridge
•    1 teaspoon baking powder
•    1/2 teaspoon sugar
•    1 egg
•    65 millilitres milk
•    1 tablespoon of butter
•    1/2 red chilli/ 1/2 teaspoon chilli flakes (optional)
•    6 spring onions
•    1/2 tablespoon fresh parsley or chives (optional)
•    salt & pepper
•    vegetable/sunflower oil for frying

Method:
1.    Put flour, baking powder and sugar into a bowl. Mix the porridge into the flour/baking powder, rubbing in to avoid lumps. Add egg and beat in.
2.    Gradually beat the milk in with a whisk until you get a thick, smooth batter.
3.    Melt half the butter in a saucepan. Pour the melted butter into the mixture.
4.    Add chilli (optional), herbs (optional), onions and peas to the batter and season well with plenty of salt and pepper.
5.    Heat the veg oil and a pinch of the butter in a frying pan until quite hot. Drop tablespoons of mixture into the frying pan and fry over a medium heat for about 2 minutes.
6.    You’ll see that the fritter looks a bit set, and a few bubbles will appear: that’s good! Flip it to the other side; it’ll probably be a bit splatty on the bottom but that’s okay. Cook for another 2-3 minutes.
7.    If you’re not sure if it’s cooked, stick the point of a sharp knife or skewer into the middle; if it’s clean it’s cooked, if not, it’s not! If it’s not cooked and you’re worried that it’s burning, flip back to the first side and give it another minute or so.
8.    You might want to turn the heat down. Pop to one side and repeat until you have used all the mixture.

Recipe provided by Ann Store of Storrcupboard for #FoodSavvy Norfolk & Suffolk