First chop the onion and add it to the pan with olive oil and fry until golden. Add it to the food processor along with some of the peas (1 cup/150 g), also add millet, herbs, eggs, herbs, ricotta or cottage cheese, salt and pepper. Pulse a few times on high speed until mixed but still slightly chunky. Mash the remaining peas roughly with a fork and stir into the batter, add oat flour and mix by hand. Let sit for at least 20 minutes in the fridge to let the ingredients come together. Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it’s hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds. Carefully flip them with a spatula, these are pretty wet but they should cook nicely. If the batter feels too soft and runny, you can add some extra millet or oat flour to it.
Mustard dressing is very easy to make – blend all the ingredients together and leave a side (this can be made a day before and is stored in the fridge for a week).
Once you have the Green Pea Millet Fritters cooked serve with fresh seasonal greens, hummus and mustard dressing. These fritters can be served as a vegetarian burger as well. Enjoy!
green pea patties
- 1 cup/225 g fresh green peas
- 1 cup/160 g cooked millet (you can use quinoa or buckwheat as well)
- 1 onion
- 2 eggs
- 1 bunch mint and parsley
- 4 Tbsp ricotta or cottage cheese
- big pinch salt/pepper
mustard dressing
- 1/2 cup/120 ml Greek or coconut yoghurt
- 1/4 cup/60 ml olive oil
- 1/4 cup/60 ml mustard
- 3 Tbsp honey
- 4 Tbsp apple cider vinegar
- 1 garlic (minced)
- pinch salt/pepper
