Herby pea, spinach & chilli fritters with tahini yoghurt and maple balsamic mushrooms
A fresh, seasonal lunch, bursting with colour and a wonderful array of nutrients. Peas are probably one of the most underrated vegetables out there, rich in plant protein and fibre to keep you satisfied all afternoon. Keep a pack in the freezer and you'll always be sorted for a quick & easy lunch. As with most recipes, feel free to customise to your own taste. Crumbled feta would be a great addition to the fritters!
Servings: 2 people Time: 30 minutes
Ingredients
| Fritters: 100g peas, fresh or frozen (~1 cup) 4 eggs 2 handfuls spinach, roughly chopped 2 garlic cloves 2 tbsp mint leaves 2 tbsp dill 2 tbsp spelt flour (or plain) 1-2 tsp chilli flakes (optional, depending on spice tolerance!) 50g feta (optional) salt & pepper olive oil |
Tahini yoghurt: 1 tbsp tahini 1 tbsp greek yogurt 1 tsp apple cider vinegar 1 tbsp cold water (or more if necessary) squeeze lemon crack of pepperMaple & balsamic mushrooms: 1 tbsp olive oil / coconut oil 4 chestnut mushrooms, finely sliced 1 tsp maple syrup 1 tsp balsamic vinegar salt & pepper |
Method
1. In a bowl, pour boiling water over the peas, leave for 2 minutes, then drain. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Blend the eggs, half the peas, one handful of spinach, garlic and half the herbs to form a bright green mixture.
3.Pour this into a bowl and add in the remaining peas, spinach, herbs, flour, chilli flakes, salt and pepper. Combine everything thoroughly and season with salt and pepper.
4. Heat the mushrooms in a pan with a little olive oil, salt & pepper. Once they start turning soft, add the maple syrup and balsamic and cook for 5 more minutes until caramelised.
5. As the mushroom are cooking, start on the fritters. Heat a little olive oil in a frying pan and spoon on approx. 2 tbsp mixture per fritter. You can do this one at a time or two if you can fit! Cook each fritter for about 2-3 minutes on each side until slightly golden.
6.Finally, mix the yoghurt ingredients together, stirring continuously when adding the water, until smooth and creamy.
7. Top the fritters with the tahini yoghurt, mushrooms, extra dill/mint, and a scattering of pomegranate and sesame seeds.
8.Serve with a fresh rocket salad.
