I have had the clumsiest week in history. It all began with that headstand. I have just learned how to make them without a wall, so I was upside down trying to stay that way. Then I sneezed. Suddenly I was laying on the floor, face down and a nose that hurt. Then it was just downhill from that – I have slipped and hit my bum, I hit my knee in a stair, dropped a plate in my own forehead just to mention a few mishaps. However, despite all the bruises that cover most of my body it have been a great week. I have seen my nephew graduate, had the most amazing brunch with my best friend and celebrated Swedens national day.
These fritters was on my lunch plate in the beginning of the week. I’ve been eating loads more vegetarian lately, I enjoy the feeling it gives to my body. It feels like it packs my body full of nutrients and it also feels like I avoid the ‘food-coma’ that comes after a heavy meat-based meal. Even though I probably can’t live without a decent steak its good to balance it out with some more veggies every now and then. Do these in bulk and freeze them and then you have the easiest lunch/dinner ever just laying there, waiting for you to get hungry!
Green Pea Patties
600 g frozen peas (defrosted)
1 bunch basil
1 yellow onion
1 clove of garlic
0,5 cup corn starch
Salt and pepper
Cut the onion in quarters and pulse together with the garlic in a food processor until they become finely chopped. Add in the basil and peas and mix until it becomes a smooth paste. Add salt and pepper to your preference before mixing in the corn starch.
Form small patties with slightly wet hands and fry in a pan on medium heat until they get a golden color. Be careful when flipping them since the ‘uncooked’ side can be a bit delicate. Serve with the dressing.
I served mine with a nectarine salsa, some asparagus, rocket salad and hulled barley.
Lemon tahini dressing
1 tbs tahini
2 tbs lemon juice
2 tbs avocado oil (or olive oil)
0,5 tsp cayenne pepper
Salt and pepper
Mix all ingredients together, season with salt and pepper.