Green Pea, Millet & Mint Fritters

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Elsa planted a few pea seeds in pots that we placed in our kitchen window a couple of weeks ago. It has turned out to be a fun little project as they have been growing rapidly and she has been measuring them every morning. Isac was very intrigued by the part where you water the seeds and has been a keen helper in that area. He has also started experimenting with watering a few other things in our apartment, like the pestle and mortar, my shoes and our living room sofa. We’re still waiting to see if any of them will start growing.

It would be a great story if I could tell you that we’ve been harvesting the peas from Elsa’s plants and used in this pea fritter recipe but her little hobby project will probably only leave us with a handful of tiny peas. So the peas in this recipe came from a different source.

I am not sure if fritters actually is the correct word as we don’t use any flour in this recipe and they are aren’t deep-fried either. Perhaps pea pancakes would describe them better? We however rarely get the chance to use the word fritters so that’s what we’re sticking with.

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These are fresh and light with distinct tones of mint and spring. We enjoyed them for lunch but they could make for a nice breakfast as well. Apart from peas and herbs, we use cooked millet, eggs and ricotta cheese in the batter. They are quite delicate and need a gentle hand when flipped, but the easiest trick is to keep them quite small in size.

You could of course serve this with a number of different options but here we have simply wilted spinach with chili flakes for a bit of a punch, added a soft boiled egg and topped it with a dollop of yogurt, sprouts, radishes and lemon zest.

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Pea, Millet & Mint Pancakes
Serves 4

We have listed the amount of uncooked millet that you need for this recipe but we recommend cooking a larger batch while you are at it. We always keep cooked millet or quinoa in the fridge so we easily can create patties like these or to make our soups more filling.

1 1/2 cup / 225 g fresh green peas (or frozen and thawed)
1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked) (cooked quinoa or rice should work too)
1 spring onion, chopped

2 eggs
1 handful fresh mint and parsley leaves (6 sprigs, picked)
4 tbsp ricotta cheese (or cottage cheese)
salt and pepper

coconut oil, for frying

Wilted spinach
coconut oil
a few handfuls wild spinach
1-2 tsp chili flakes
salt and pepper

Serve with
Yogurt
Soft or medium boiled egg (ours were cooked for 7 minutes)
Beetroot sprouts
Radishes
Lemon zest

Add 1 cup / 150 g of the peas to a food processor along with millet, spring onion, eggs, herbs, ricotta cheese, salt and pepper. Pulse a few times on high speed until mixed but still slightly chunky. Mash the remaining peas roughly with a fork and stir into the batter. Let sit for 20 minutes to let the ingredients come together (which will make them easier to fry). Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it’s hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time). Cook until they begin to set, roughly about 3 minutes and then carefully flip them with a spatula. If the batter feels too soft and runny, you can add some extra millet to it. Fry all the fritters and place on a tray to cool off just slightly while wilting the spinach.

Using the same frying pan, simply add the spinach to a little oil and chili flakes on a medium heat and let sauté for a few minutes until it has wilted down.

Place the spinach on plates, top with a few sweet pea fritters, yogurt, sprouts, radishes and a generous amount of lemon zest and soft boiled eggs on the side. Enjoy!

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App_update

PS! We have released an update for our Green Kitchen app which includes a search bar (finally, right!?) where you can search on recipe names and ingredients. We have also added more recipes, Quick Actions with 3D Touch and a whole lot of backend fixes that will make it run even smoother. All the recipes in the app are available in English, German, Spanish, Italian and French, with more languages coming. All this comes for free if you already have the app, just hit update in App Store!

35 Comments

  • The colours on this plate are amazing! Mint is also a wonderful and super fresh addition to many recipes, especially when peas are involved. It just elevates it to a new level. Keep up the great work!
  • These 'fritters' look so Spring like. I love the traditional mint/pea combo. Thanks for sharing. YUM
  • I love the word fritters! Millet makes excellent crispy ones too, these look so good, so packed with goodness :)
  • Begona
    hi there for when the app in Android? cant wait thanks for everything....inspiring! B bisous from Paris!
  • I'm all for calling these fritters. They look like spring in an adorable little pancake and I love the idea of serving them with runny eggs. Yum.
  • Amelia
    Cool recipe! Thanks
  • You guys. I adore this recipe and fully support the use of the term 'fritter'. :) And because I'm trying to avoid frying potent things in our bedroom/kitchen (Thom informed me that the smells make for a rather unpleasant sleeping situation) (HEH), these are getting added to the list for when our kitchen is finally finished. XO
    • if you're only avoiding pan-fry smells... I cooked up a variation in the waffle iron and it worked pretty well (only a little hard to get out) ... but your waffle iron is Belgian style, so I'm not sure if it could make the leap... maybe more binder?
  • Faustine Cressot
    As always your recipes are great and simple enough for me to make! I had those for lunch this noon (fresh peas were already in my fridge I have to say...), it took me 10 minutes to cook and I simply loved them! Good luck to Elsa for the home grown peas, love and care are all they need! :)
  • These are such a vibrant green colour - I absolutely love them.
  • You can't get more spring-like than these fritters. I love that vibrant green, and the peas, lemon, and mint in these. It always makes me happy when I make a batch of fritters (or pancakes) to have on hand all week. This is going on my list!
  • These look gorgeous! I bet they would taste wonderful with a beetroot chutney! x
  • These are gorgeous! The colour is so vibrant and fresh, I will have to try these!
  • Adoro pasar por su cocina y disfrutar de sus recetas,colores y sabores.Muchos saludos desde Uruguay.
  • The mint in these fritters is such a cool addition! Love the sound of these!
  • Beautiful and fresh... Amazing as always! I was so bored with my millet burgers.... :) Thank you!
  • Latifa Lipton
    These look fantastic...I can't eat eggs...do you think I can use chia or flax eggs instead?
    • I made a loose variation on these (subbing beet pulp and almond flour for the millet) and I used cashew cream in place of the ricotta & three flax eggs to make them vegan > not as perfect as the original, but turned out pretty well. I'd say go for it!
  • Paulina
    This looks delicious! Is there any way of replacing the cottage cheese and making it lactose free? Thank you!
    • Anna
      Hi Paulina! I accually didn't have the intention to skip milk products in this recipe, but I just forgot to add ricotta into the batter. At the end they turned out just great!!! Make sure your cooked millet is on a dry side. They are delicious. Thanks David and Luise!
  • I'm loving the colour of those fritters! And it sounds like a delicious way to eat more vegetables. I'm a fan!

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