Jody Vassallo

1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint

Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.

Heat oil in a frying pan and cook tablespoons of the batter until bubbles appear and burst on the surface. Turn and cook the other side until brown.