Hoki Hash Fritters with Chilli Herb Smashed Peas and Greens

These hoki hash fritters are delicious and a great brunch or lunch option! We have served them with a light kale salad and our take on mushy peas but they would work equally well with poached eggs.


For the fritters
4 Hoki hash fritters (we love United Fisheries)
Avocado oil with chilli (we love Olivado)

For the Kale
A few handfuls of kale (we love The Fresh Grower)
½ chilli, sliced
1 clove garlic, finely chopped
Avocado oil with chilli (we love Olivado)

For the peas
2 cups frozen peas
1 clove garlic, chopped
A handful of mint and parsley (we love Superb Herb)
A drizzle avocado oil with chilli (we love Olivado)
1 lemon – zest and juice

Sea salt
Black pepper


  1. Cook the hoki fritters as per packet instructions
  2. Cook the peas as per packet instructions. Drain and pop in a blender with the garlic, lemon zest and juice, herbs, avocado chilli oil and a good helping of salt and pepper. Pulse until combined.You want the mixture to remain a little chunky – not completely pureed.
  3. In a fry pan over a high heat, fry off the garlic, chilli and kale in a good drizzle of avocado chilli oil for no more than 3 minutes. You still want the kale to have a bite.
  4. On a serving platter layer the mushy peas, kale and fritters.
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