Servings: 8 fritters
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- Bring a small saucepan of water to a boil. Add a teaspoon of salt and lime juice. Transfer peas to the saucepan and blanch for 2 minutes. Prepare an ice bath: a few cups of water and a heaping handful of ice. Add a teaspoon of salt to the water and stir. After the peas are done blanching, transfer them to the salt bath until they’re cold. Next, drain the peas in a colander and set aside.
- Heat a teaspoon of oil in a skillet. When oil is hot, add minced shallots and cook until translucent, about 2-3 minutes. Transfer the shallots to a food processor, along with the mint leaves, Greek yoghurt and pinch of salt. Reserve ¼ cup of peas and set aside. Add the peas and pulse for about a minute. Mixture should be smooth but chunky. Transfer the pea mixture to a bowl and mix in the remaining ¼ cup of peas, egg, flour and panko breadcrumbs. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
- To shape the fritters, add two tablespoons of the pea mixture to your palm. Press the mixture, shaping it into a compacted disc. Repeat the process until you’re done with the mixture. You should end up with eight fritters.
- Add 2 cm of vegetable oil to a cast iron skillet. When oil is hot, gently transfer pea fritters, cooking two at a time. Cook them on each side, about 2-3 minutes, and until golden brown. Drain fritters on a bed of paper towels. Transfer them to a warm oven until you’re done cooking all of the fritters. Serve with a dollop of sour cream or yoghurt.
Serving: 1fritter | Calories: 76kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 26mg | Sodium: 85mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 11.3mg | Calcium: 29mg | Iron: 1.1mg
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