These fritters taste just like a bite of spring. They’re vegan, gluten-free, and oh-so-easy to make. Serve for breakfast topped with an egg, or alongside a green salad for a surprisingly satisfying light lunch.
Green Pea and Mint Fritters with Lemon Yogurt
Ingredients
For fritters:
- 2 cups frozen peas
- 3 Tbsp grape seed or avocado oil
- 3 garlic cloves, finely chopped
- 3 shallots, finely chopped
- 1 ½ cups chickpea flour
- Handful of fresh mint
For sauce:
- 1 cup plain yogurt of choice
- 1 lemon, juiced and zested
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F.
- In a pan over medium heat, add 1 Tbsp of oil and sauté shallots, until fragrant. Add garlic during last 30 seconds of cooking.
- Rinse peas under cold water, then add garlic and shallots. Continue cooking on medium-low heat for 5 minutes, or until peas are bright green and cooked through.
- Add pea mixture and the remaining fritter ingredients to a food processor and blend until a thick paste forms.
- Roll paste into balls, then flatten into 2-inch wide and ½-inch thick patties. Transfer to a parchment paper-lined baking sheet.
- Bake for 20 minutes, flipping the fritters halfway through cooking.
