How to Make Mashed pea and feta fritters Delicacy

• Ingredients

• 2 cups (240g) frozen peas
• 2 Coles Brand Australian Free Range Eggs
• 1 cup (160g) wholemeal self-raising flour
• 1/2 cup (125ml) skim milk
• 100g reduced-fat feta, crumbled
• 1 corn cob, husks removed, kernels removed
• 1 red capsicum, seeded, finely chopped
• 1 ripe avocado, stoned, peeled, finely chopped
• 1 tablespoon lime juice
• 1/2 cup coriander, coarsely chopped
• Olive oil spray
• Low-fat Greek yoghurt, to serve
• Mixed salad leaves, to serve
• Lime wedges, to serve 
•  METHOD
• Step 1
  Cook the peas in a saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain well. Use a potato masher to crush until a coarse paste forms.
• Step 2
  Whisk the eggs in a bowl. Gradually add the flour and milk, in alternating batches, stirring until combined. Add the peas and feta and stir to combine. Season with salt and pepper.
• Step 3
  To make the corn salsa, cook the corn kernels in a small saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain well. Place in a bowl with the capsicum, avocado, lime juice and coriander and gently toss to combine. Season to taste.
• Step 4
  Spray a large non-stick frying pan with olive oil spray. Place over medium heat. Pour 4 x 1/4-cupfuls of batter into the pan and cook for 2-3 mins or until golden underneath and bubbles appear on the surface. Turn and cook for a further 1-2 mins or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat in 2 more batches with remaining batter.
• Step 5
  Divide the fritters among serving plates. Top with the corn salsa and a dollop of yoghurt. Serve with mixed salad leaves and lime wedges