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.
- Cook the hoki fritters as per packet instructions
- 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.
- 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.
- On a serving platter layer the mushy peas, kale and fritters.