Fried Pea and Mint Patty Sandwiches: Pea-lafels

Name: Fried Pea and Mint Patty Sandwiches: Pea-lafels
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil, for frying; 59 milliliters Generous chickpea flour (besan, available at Indian stores; regular flour is a fine substitute); 0 teaspoons coriander seeds; 1 large English cucumber, sliced into 1/8-inch rounds; 1 teaspoons fennel seeds; 1 clove garlic, peeled; 4 servings Kosher salt; 118 milliliters lightly packed fresh mint leaves, finely chopped, plus 3/4 cup whole leaves; 2 Tbsps extra-virgin olive oil; 237 milliliters frozen peas, thawed and drained; 2 larges pitas, halved; 237 milliliters plain yogurt; 1 large shallot, peeled and roughly chopped; 2 larges vine-ripened tomatoes, cut into large dice; 237 milliliters frozen edamame, thawed and drained (if you cant find these, or dont like them, substitute with an extra cup of peas)

Fried Pean and Mint Patty Sandwiches: Pea-lafels might be just the hor d'oeuvre you are searching for. One serving contains 303 calories, 10g of protein, and 13g of fat. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 34 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up vine-ripened tomatoes, yogurt, lightly mint leaves, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint, Pea Shoots (Stir-Fried Pea Shoots -- Ching Chow Dau Miu), and Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto.

Instructions

In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn!

Ingredients you will need

Whole Coriander Seeds

Fennel

Sandwich Bread

Equipment you will use

Frying Pan

Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder.

Ingredients you will need

Coffee

Equipment you will use

Frying Pan

Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.

Ingredients you will need

Mint

Yogurt

Salt

Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.

Ingredients you will need

Mint

Olive Oil

Edamame

Shallot

Garlic

Spices

Peas

Salt

Equipment you will use

Food Processor

Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.

Ingredients you will need

Caramel

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce.

Ingredients you will need

Pita

Yogurt

Sauce

Equipment

Ingredients

Servings:

4servings

Canola oil, for frying 59milliliters

Generous chickpea flour (besan, available at Indian stores; regular flour is a fine substitute)0teaspoons

coriander seeds 1large

English cucumber, sliced into 1/8-inch rounds 1teaspoons

fennel seeds 1clove

garlic, peeled 4servings

Kosher salt 118milliliters

lightly packed fresh mint leaves, finely chopped, plus 3/4 cup whole leaves 2Tbsps

extra-virgin olive oil 237milliliters

frozen peas, thawed and drained 2larges

pitas, halved 237milliliters

plain yogurt 1large

shallot, peeled and roughly chopped 2larges

vine-ripened tomatoes, cut into large dice 237milliliters

frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas)

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage rosé Brut Bedazzled Bottle with a 4.7 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Le Grand Courtage Rose Brut Bedazzled Bottle

Bright aromas and flavors of fresh strawberry and raspberry combine with notes of lilac and violets. On the palate, a delicate balance of dryness and acidity lingers with flavors of wild berries and pomegranate alongside soft floral notes. This Brut Rosé complements a wide range of foods, from savory to sweet. Try it with spicy Asian dishes, risotto, BBQ, beef, lamb, duck, chicken, prosciutto, seafood, pizza, soft cheese (like brie or goat), cheesecake, crème brulée, strawberry shortcake and berry pie. Mix with fresh grapefruit juice for a refreshing brunch beverage, or add a float to a gin-based cocktail.The Blend: The Chardonnay provides depth and structure, while the Ugni Blanc offers a natural acidity and freshness. The light-bodied Gamay lends vibrant fruit expression and a smooth texture. Grapes are sourced from quality terroirs in France, such as Burgundy and Beaujolais.