Ingredients
- 150 grams chickpea flour, 1 cup AKA besan flour
- 1/2 teaspoon baking powder, gluten-free
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1 egg
- 160 ml cold water, 2/3 cup
- 240 grams peas, fresh podded or thawed frozen peas 1 1/2 cups
- 1 small red onion, halved and thinly sliced
- 1 green chilli, long and finely chopped
- Extra virgin olive oil, to shallow-fry
- Creme fraiche, to serve
- Hot-smoked salmon, flaked, to serve
- Pea shoots, to serve
How to Make
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Step 1: Place the flour, baking powder, cumin, coriander and turmeric in a large bowl snd season well and then make a well in the centre and add the egg and water and whisk until smooth and then fold through the peas, onion and chilli until just combined.
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Step 2: Add enough oil to a deep heavy-based frying pan until 1cm deep and heat over high heat.
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Step 3: Drop tablespoonfuls of the pea mixture into the pan and cook, in batches, turning halfway, for 5 minutes or until golden and cooked though and then transfer to a plate lined with paper towel to drain.
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Step 4: Serve the fritters topped with the crème fraîche, hot-smoked salmon and pea shoots and season with pepper.
We hope you enjoy this recipe!
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