Green peas – one of the ancient cultivated vegetables grown for their delicious green seeds – may have originated in the sub-Himalayan plains of northwest India. They are one of the most nutritious legumes, rich in phytonutrients, vitamins, minerals and antioxidants.
Fritters are a relatively quick and simple dish to make, and also a great way to ‘hide’ vegetables if you have young kids!
- 300g (10 ½ oz) green peas
- 2 tablespoons fresh chopped parsley
- 2 free-range/organic eggs
- Zest 1 lemon
- 150g (5 ¼ oz) ricotta
- 1 ½ Tbsp coconut flour
- Salt and pepper to season
- Smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree!
- Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour (the coconut flour will thicken the mix and allow it to hold its shape when cooking). Season with salt and pepper then taste to check.
- Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix.
- Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture much as you would pikelets or small pancakes. Cook them on a low gentle heat on each side until golden and cooked through. Serve with a squeeze of lemon and enjoy.