A freezer staple gets a make-over and becomes a delicious meatless dinner. We all have sweet peas stashed in our freezer. Some of us may eat them and others may use them as an ice pack. As for me, I always have a bag or two but I rarely put them to use. This recipe happened to be in the latest Cooking Light magazine and I was flipping through on Sunday thinking of our meal plan for the week, I couldn’t help but make this since we had ALL the ingredients on hand. My bank account appreciates me not needing to buy anything else.
About one and a half cups are pea need to be thawed for these fritters. Once thawed, lightly mash the peas. (Honesty, I think I should have mashed mine a little more than I did. So don’t be scared of mashing too much.) To the peas add in breadcrumbs (I used gluten-free), sliced green onions, garam masala (love this spice!), a little red pepper, salt, and two eggs.
Heat up a little oil on the stove top and then add in half of the fritters, about 1/4 of a cup each. The fritters cook about 3 minutes on each side, carefully flipping to keep together.
The pea fritters are served with 2% Greek yogurt.
I rounded out the whole meal with a simple salad.
The pea fritters gave me a little trouble on the stove-top (fritters ALWAYS stress me out) but they were delicious. So simple yet the peas were completely transformed. If you don’t have garam masala, I highly recommend you give it a try. It’s a mix of spices: cardamon, coriander, cumin, peppercorns, fennel, mustard seeds, cloves and red chile peppers. So don’t be scared of the spice name.
Oh, and since St. Patty’s day is Friday, this is the perfect GREEN dinner.