Green Pea Fritters (Vegan + GF

• Meat

  • 250 g Birds eye frozen peas

• Produce

  • 3 Garlic cloves
  • 2 tbsp Herbs, mixed fresh or dried
  • 1 Herbs, mixed fresh or dried
  • 1 Lemon, Juice from
  • 1 White onion, large

• Refrigerated

  • 1 cup Soy yoghurt

• Baking & Spices

  • 140 g Chickpea flour
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 tsp Bicarbonate soda

Found on wallflowerkitchen.com

Description

Ingredients

• 250g / 2 cups Birds Eye frozen peas (Petit Pois or Garden Peas)
• 1 tbsp olive oil, plus extra for baking
• 1 large white onion, diced
• 3 garlic cloves, minced
• 140g / 1½ cups gram (chickpea) flour
• 1 tsp bicarbonate soda
• A pinch of salt
• 2 tbsp mixed fresh or dried herbs, finely chopped (I used mixed dried Italian herbs)
• 1 cup Soy yoghurt
• Mixed fresh or dried herbs, finely chopped (I used fresh rosemary, parsley and mint)
• Juice from 1 lemon

Directions

• Preheat the oven to 180C / 350F and line a baking tray with greaseproof paper.
• Add the peas to a medium saucepan, cover with water and boil, according to packets instructions and drain well.
• Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
• Add the peas, onions and garlic to a food processor and pulse until it becaomes a thick paste. Alternatively, you can use a masher to mix it by hand.
• Stir in the chickpea flour, bicarbonate of soda, salt and herbs.
• The mixture is quite sticky so you will need to wet your hands to shape them into patties. Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet.
• Brush with fritters with olive oil.
• Bake for 15-18 minutes until golden brown, flipping them over half way.
• Eat right away or keep in the fridge for up to 3 days. You can also freeze them and reheat from frozen.
• Simply mix all the ingredients together and serve in a small dish, along with the fritters.