I’m not going to apologise for my second veg+bacon recipe in one week because bacon and vegetables is just so good. These fritters are ridiculously delicious and easy to make. Tinned veg has a lot of nutrition and can be turned into really great meals. The marrowfat peas have such a great texture that goes brilliantly with the bacon. These make an ideal snack for watching a match on the telly or as a lunch with a salad and some avocado slices. I use gram flour (which is gluten free) to make the fritters which is ground up chickpeas. It’s available at most Waitroses and international food shops or online and it’s incredibly versatile.

INGREDIENTS
Serves 2 Adults & 2 Kids
210g drained marrowfat peas (tinned not dry)
100g gram flour
1 egg
4 slices of streaky bacon
60ml water
1/4 tsp salt
small bunch of mint
olive oil
The Dip
sour cream
lemon
mint

• Cut the bacon into small slices (lardons). Put some olive oil into a medium sized frying pan over a medium/high heat. Add the chopped bacon to the pan and cook for 3-5 minutes until it is crispy then use a slotted spoon to transfer the cooked bacon to some kitchen roll. Leave the fat in the pan.
• Sift the flour into a mixing bowl then add the egg and whisk then gradually add the water until you have a batter. Add the peas and half of the mint finely chopped then stir to combine. Pre-heat the oven to 120° (100° fan). Ladle small amounts of the batter into the pan. Do not overcrowd the pan, you can do this in batches while you keep the cooked ones warm in the oven. Cook the fritters for 2-3 minutes before turning them and cooking for another couple of minutes.
• Put some sour cream in a dish then grate over some lemon zest and sprinkle with some chopped mint. It’s the perfect dip. Squeeze some lemon juice over the finished fritters and scatter with the rest of the chopped mint then serve.