Slightly Modified Recipe from Wallflower Kitchen | Serves: 10 fritters | Time: ~25 min.
2 cups frozen #peas
1 tbsp EVO
1 large yellow onion, diced
3 garlic cloves minced
1/2 cup gluten-free flour or whole wheat
1 tsp baking soda
Pinch of salt
2 tbsp mixed fresh or dried herbs finely chopped (I did Italian seasoning)
Yoghurt Dipping Sauce
1 cup non-fat Greek yoghurt
Mixed fresh or dried herbs, finely chopped (I did parsely)
1 tbsp lemon
Dash of garlic powder
A note on the yoghurt again: I considered doing a tahini dressing, which I'm sure would be lovely, but one serving of tahini has 5% your DRV saturated fat. I care about animals, but I also care about my cholesterol. Sorry, folks.
Preheat the oven to 350F and line a baking tray with parchment paper.
Add the peas to a medium saucepan, cover with water and boil, according to packet's instructions and drain well.
Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
Add the peas, onions and garlic to a food processor and pulse until it becomes a thick paste.
Stir in the flour, baking soda, salt and herbs.
Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet.
Brush with fritters with olive oil.
Bake for 15-18 minutes until golden brown, flipping them over half way.
While the fritters are baking, mix together all of the yogurt ingredients.
What I ate and drank today
96 oz of water
2 cups of decaf
Whole wheat/light coconut milk waffle
Almond butter sandwich
Pea fritters with yoghurt sauce
Side salad, with oil, vinegar, and a little dijon mustard
14,000+ steps (~6.25+ miles) of walking