Pea, Feta and Courgette Fritters with Roast Veges and Lemon Caper Mayonnaise

Steps

1. oven to 200°C. Line two oven trays with baking paper.
2. Grate courgette into a clean tea towel and squeeze out excess moisture. In a large bowl whisk eggs, sprinkle in flour, baking powder and salt and whisk until smooth. Add milk and continue whisking until smooth. Stir through courgette, peas, spring onion, mint and lemon zest. Crumble in feta and gently fold through (try to keep some lumps of feta intact in mixture). Season with freshly ground black pepper.
3. Toss kumara with a drizzle of olive oil on first prepared tray and season with salt. Roast for 13 minutes. Toss broccoli with a drizzle of oil in a medium bowl. Toss through partially cooked kumara and continue to cook for about 7 minutes, until kumara and broccoli are tender. Add cranberries to cooked vegetables.
4. Mix all lemon caper mayonnaise ingredients together and set aside.
5. Heat oil in a large fry-pan (preferably non-stick) on low to medium heat. Using a dessert spoon, dollop spoonfuls of fritter mixture into pan and fry, in batches, for about 3 minutes until bubbles start to appear on surface. Flip fritters over and cook a further 2–3 minutes until golden and cooked through. Set aside on second oven tray. Place cooked fritters in oven to heat through for 1–2 minutes just before serving.
6. Divide roast veges between plates with pea, feta and courgette fritters on the side. Drizzle over lemon caper mayonnaise and garnish with a few mint leaves.