Green Pea & Mint Fritters

Rachel Morrow RACHEL MORROW

Have you been trying to master the perfect fritter, with little to no luck? It can be hard to find the right combination of texture and taste, while making it all stick in one healthy morsel, but we think this recipe is an all-round winner. The addition of peas and fresh herbs makes this perfect for an easy brunch, a weekday lunch, and everything in between. Enjoy!

Ingredients:

for the fritters:

  • 1 cup frozen peas, thawed
  • ¼ bunch mint, chopped
  • ½ cup almond meal
  • 1 scallion, sliced
  • 2 organic free-range eggs
  • Pinch of unrefined sea salt and pepper
  • 1 tablespoon extra virgin olive oil, for cooking

to serve:

  • ½ bunch radishes
  • 1 medium cucumber, sliced into ribbons
  • 2 baby romaine (cos) lettuce heads, shredded
  • ¼ bunch mint, chopped
  • 1 cup baby spinach

simple vinaigrette:

  • Extra virgin olive oil
  • 1 lemon, juiced
  • Apple cider vinegar
  • Pinch of unrefined sea salt and pepper, to taste

Method:

  1. In a bowl, mix together thawed peas, mint, almond meal, and scallion.
  2. In a separate bowl, whisk the eggs together with a pinch of sea salt and pepper.
  3. Add the eggs to the dry mixture and stir into a pancake-like batter.
  4. Add 1 tablespoon olive oil to a frying pan set over medium to high heat.  Pour 4 - 6 even mounds of the batter mixture into the pan. Cook fritters for 3 - 5 minutes on each side, or until golden.
  5. Serve 2 - 3 fritters with half of the chopped salad of radishes, cucumber, lettuce, mint, and spinach,  and half the simple vinaigrette.
  6. Store the remaining fritters, and half of the salad and dressing, in an airtight container in the fridge for lunch tomorrow.

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