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Herby lemon and pea fritters (v, gf)

Delicious zesty fritters that taste of spring sunshine.
Makes 10 - 12 fritters, to serve 3 if paired with salad.
Vegan and gluten free.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1 cup besan (chickpea) flour
1 cup non-dairy milk of choice (I used unsweetened almond)
1/2 cup green peas
Approximately 2 tbsp chopped fresh basil leaves (a handful of leaves, chopped)
Approximately 2 tbsp chopped fresh parsley (a handful of leaves, chopped)
Zest and juice of 1 medium lemon
1 tbsp chia seeds
1/2 cup mashed sweet potato or potato

Oil, as needed, for cooking

1. Combine all ingredients in a mixing bowl and stir well to combine. Allow to stand while you heat a non-stick pan over high heat.
2. When your pan is hot, spray or drizzle with oil if needed. Use a ladle or soup spoon to scoop mounds of batter into the pan, aiming for fritters a little smaller than the palm of your hand. Cook for a few minutes, then flip and repeat until both sides are golden brown.

Serve with salad or a side of your choice.