Spice up your summer patio meals with this fresh + crispy recipe that is as simple as it is delicious. Great for sharing with the whole family as an appetizer, or paired with a fresh garden salad to make it a meal.
Serves 2-3 as a side
1 lb bag of peas, fresh or frozen
1⁄4 cup of butter
2 egg yolks, beaten
2 whole eggs, beaten
1⁄2 - ¾ cup fine, dry breadcrumbs (gluten free or regular)
½ tsp to 1 tsp of wasabi paste (optional - can sub in diced onion or garlic)
1 handful of flour (optional but handy for forming the fritters)
Peanut or almond oil for frying
herb sauce ingredients
1 tbsp of chopped mint
1 tbsp of chopped parsley
1 tbsp of chopped basil
¾ cup plain yogurt
1 clove of garlic, finely crushed
salt + black pepper to taste
Cook peas for 4-5 minutes in boiling, lightly salted water. Drain in a colander and rinse under cold running water. Put peas into a food processor, add butter and roughly blend to a thick paste. Set aside into a bowl and chill.
In a separate bowl, mix 5 tbsp of breadcrumbs, wasabi paste, and beaten egg yolks. Add to the cooled pea mixture and shape into six small, round cakes (easiest done with lightly floured hands).
Prep your fritter dipping bowls, one with the 2 beaten eggs, the second with the remaining breadcrumbs. Press each cake first into the beaten eggs bowl, then into the breadcrumbs bowl and place them on a tray or baking sheet. Refrigerate for 20 min.
Make a herb sauce by stirring together mint, parsley and basil with yogurt. Add garlic and black pepper. Set aside for serving.
Warm up the frying oil in a pan on medium heat and cook the pea cakes for 4 - 5 minutes, until crisp and golden. Serve immediately with the herb sauce + enjoy!