Flamingo Pea Fritters With Spiced Yogurt and Fig Leaf Vinaigrette

Method

1. Place the flamingo peas in a large bowl and fill with cold water, wash the peas thoroughly, rubbing them in between your fingers. Continue to drain and wash the peas until the water is mostly clear, then give them a final rinse. Combine the washed peas with 600ml of water and place in the fridge to soak overnight.
2. To make the fig leaf oil, bring a pot of water to the boil and prepare another bowl filled with ice water. Blanch the fig leaves in the boiling water for 5 seconds before transferring to the ice water. Then transfer onto a towel to remove any residual water. Place the fig leaves in a high-powered blender with the olive oil and a pinch of salt and blend for 1 minute, then let stand for 1 minute, then blend for another minute. Leave the oil for 30 minutes to infuse before straining through a cheese cloth or clean kitchen towel without pressing or squeezing, leaving it to drip through.
3. To make the dressing combine 3 tbsp of fig leaf oil with the rest of the dressing ingredients and leave to one side.
4. To make the spiced yogurt mix all the ingredients together and leave to one side.
5. Drain the flamingo peas from their soaking liquid and place in a blender with the garlic and miso. Slowly add the 120ml of water whilst blending into a smooth paste, every so often wiping the sides down with a spatula. Continue to blend and aerate the batter for another minute then transfer to a bowl and leave covered to rest for 30 minutes. Once rested gently fold through the pumpkin seeds and bicarbonate of soda.
6. Heat the vegetable oil in a deep sauce pan or deep fat fryer. The oil will begin to shimmer on the surface when the oil is hot enough, but to test place a small piece of bread into the oil, if it starts bubbling immediately you know the oil is ready.
7. Cut 12 pieces of grease proof paper and brush each with oil. Place roughly 2 tbsp of batter onto each square (or enough to give you 12 roughly even sizes blobs). To fry the fritters gently slip the batter off the square into the oil, taking care when you do it to avoid any splashes. Fry 1-2 at a time for 3 minutes, flipping half way, until deeply golden brown, then remove and place on a wire rack whilst frying the rest. If the fritters are burning the oil is too hot and you will need to turn the heat down.
8. To serve spoon 1/3 of the yogurt onto a plate and smooth over to create a creamy base. Toss the fritters in the remaining yogurt to coat evenly then place them on top of the yogurt and spoon over your vinaigrette.