Courgette, pea and feta fritters with beetroot salad

Method

1. Remove the butter from the layered vegetables and save for another recipe. Tip the vegetables into a large bowl, then crumble in half the feta. Add the flour, egg yolks and half the peas, season well and mix.
2. Whisk the egg whites in a separate clean bowl until stiff, then fold into the veg mixture.
3. Pour vegetable oil into a large frying pan to a depth of about 1cm over a medium heat. Once hot, add large spoonfuls of the vegetable mix – you should be able to fry about 3 at a time.
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4. Fry for 3-4 minutes on each side, remove with a slotted spoon, then set aside on kitchen paper. Repeat to make 8 fritters in total.
5. Meanwhile, blanch the remaining peas in a pan of boiling water for 2 minutes. Divide the salad between 2 plates and scatter with the remaining feta cubes and peas. Serve 3-4 fritters per person.
6. Swirl the sweet chilli sauce through the crème fraîche, then serve with the fritters and salad.