Recipe: Pea fritters
Who doesn’t like the good old English pea? Peas are so good for you being full of protein, fibre, vitamin c and folate and what’s more they taste sweet and have a great colour!
When they are in season we can eat them every day. Fresh as a snack straight from the pod or steamed for a few minutes and finished with a small knob of butter or even a drizzle of olive oil.
This recipe is one that we came up with in the Babease kitchen to use up a glut. We used fresh, but if they’re not in season, it works just as well (and is much, much quicker!) if you use frozen. Frozen peas are a ‘store cupboard’ (freezer) must in our opinion.
These fritters are great for little hands to grip hold of if you are at the finger food stage, or as a light lunch or dinner for the whole family, served with a salad and some yogurt on the side. They freeze well for an emergency last minute supper and work great as snacks on a busy day out.
What you need
For the Pea Pancakes
1 spring onion (chopped small)
6-8 leaves of parsley (roughly chopped)
6-8 leaves of mint (roughly chopped)
50g of feta (optional)
50 -100g Chickpea flour
For the yogurt
6 tbsp coconut yogurt
a small handful of mint leaves
a small handful of parsley leaves
What to do
If you are using fresh peas, then you will need to shell the peas so that you end up with around 250g of uncooked peas. Bring a pan of water to the boil and cook for 2-5 mins (depending on how fresh they are, if picked that day, they will cook in no time at all, and if they are a few days old, they may take a few minutes longer). Once cooked, drain and run cold water over them for a couple of minutes to stop them cooking.
If you are using frozen peas, simply boil 250g peas for a few minutes then drain and rinse as above.
Place all of the ingredients (apart from the chickpea flour) into a blender and pulse until you get a nice lumpy texture. Don’t over blitz as it’s good to introduce texture to your little ones.
Once the mix is your preferred texture, scrape it into a bowl and fold in 50g chickpea flour, adding more flour as needed until you make a batter that is of a dropping consistency.
When you’re ready to cook the fritters, gently heat up your pan and add either coconut or olive oil. Add the batter mix and cook for a few minutes on each side until nice and golden. We like to make long ones that are easy to hold, but feel free to experiment with whatever shapes you fancy! :)
If you are feeling adventurous and eat cheese, feta works really well stirred though the batter just before cooking.
For the yogurt, add all of the ingredients to a blender and blitz until smooth.
Serve the fritters with the yogurt and any sides you are in the mood for!
Do let us know how you get on, and we would love to hear of any variations that you make.
Happy cooking!! :)
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