Fried Pea-Lafel Sliders
- Level: Easy
- Yield: 12 fried pea-lafel sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 325
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 3
- Sodium
- 280
- Total: 35 min
- Active: 30 min
Ingredients
1/2 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1 cup plain yogurt
1/2 cup lightly packed fresh mint, finely chopped, plus 3/4 cup whole leaves
Kosher salt
1 cup frozen peas, thawed and drained
1 cup frozen edamame, thawed and drained (or use an extra cup of peas)
1 large shallot, peeled and roughly chopped
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
Generous 1/4 cup chickpea flour (besan, available at Indian stores; regular flour is a fine substitute)
Canola oil, for frying
12 slider buns
Tomato and cucumber slices, for topping
Directions
- Toast the fennel and coriander seeds in a small skillet 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 or spice grinder. Grind to a fine powder.
- Meanwhile, make the yogurt sauce: Mix the yogurt with the finely chopped mint and a generous pinch of salt. Chill in the fridge.
- Throw the peas, edamame, ground spices, shallot, garlic, whole mint leaves, olive oil and 1/2 teaspoon salt into a food processor. Whiz it up and puree until it is as smooth as possible. Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!
- Pour enough canola 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 golf balls, flatten slightly, then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over and brown the other side. Remove from the pan and drain on a paper towel–lined plate.
- Serve the patties on slider buns with tomato and cucumber slices and a spoonful of the yogurt sauce.