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Yellow Pea Fritters

Yellow Pea Fritters

Home   Recipes for British Pulses, Grains, Seeds and More   Yellow Pea Fritters
Breakfast Flour Gluten-free Grains and Seeds Light Pea Flour Peas Pulse Flours Pulses Split Peas Split Yellow Peas Summer Vegan Vegetarian

by The Cook and Him

Sam, Phil and Meg the dog of cookery blog The Cook and Him are spoiling us with these Yellow Pea Fritters, made with our Organic Split Yellow Peas and Yellow Pea Flour. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast - or serve with salad for a light lunch.

As Sam says, sometimes an everyday breakfast of porridge, muesli or a smoothie just doesn't fit the bill. These delicious breakfast fritters are the perfect addition to a more indulgent fry-up.

For best results the carrot should be finely grated with a smaller zesting grater.

Makes 4 Fritters

Ingredients

  • 1 Red Onion - peeled and finely diced
  • 1 large Carrot - peeled or scrubbed and finely grated
  • Couple of drizzles of Olive Oil
  • 1 cup Organic Split Yellow Peas (optionally soaked to reduce the cooking time)
  • 3 cups Vegetable Stock
  • 1/4 cup Fresh Chives - Snipped
  • 1 tbsp Light Soy Sauce
  • Salt and Pepper
  • 3 tbsp Organic Yellow Pea Flour

Method

  1. In a large(ish) saucepan, sauté the onion and carrot with a drizzle of olive oil until the onion is just starting to soften
  2. Add the split yellow peas and vegetable stock and simmer gently for around 30 to 40 minutes - I like my peas soft but still with a bit of bite. Soaking the split peas for a couple of hours beforehand isn't necessary but will reduce the cooking time. Stir the peas often and keep an eye on the level of liquid - the liquid should have been absorbed / evaporated by the end but you don't want the peas to boil dry (or you'll be cleaning the pan for weeks!!)
  3. Stir in the snipped chives, soy sauce and seasoning to taste. Then stir in the yellow pea flour and leave to cool - this takes around an hour but you can make to this stage in advance and store in the fridge till you're ready to shape and fry
  4. Divide the mixture into four equal parts and roughly shape into patties - I just use my hands for this. It's a little messy but I've found it to be the best way!
  5. As you shape each patty, lay in a large frying pan with another drizzle of olive oil
  6. Cook for 8-10 minutes each side over a medium heat, for a lovely golden colour
  7. Serve immediately with a couple of fried or grilled field mushrooms and halved tomatoes or a light side salad
  8. I've also eaten these cold the next day and they're just as lovely!


The Cook and Him
The Cook and Him

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