Recipe courtesy of Aarti Sequeira

Fried Pea and Mint Patty Sandwiches: Pea-lafels

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 34 min
  • Prep: 30 min
  • Cook: 4 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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! Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder.
  2. Meanwhile, make the yogurt sauce: Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.
  3. 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.
  4. Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!
  5. Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep. 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.
  6. Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce.
26m Easy 100%
CLASS
24m Intermediate 100%
CLASS
8m Intermediate 100%
CLASS
9m Easy 98%
CLASS
25m Easy 100%
CLASS
Damaris Phillips

Mac and Cheese and Peas

12m Easy 98%
CLASS
16m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now