In the restaurant world, we are always taking seasonal availability. Peas, Broad beans, Jerusalem artichokes, Globe artichokes and Asparagus all have short seasons. So when they are around we chefs all get very excited as the season is so short!
Whilst frozen peas are a great year-round go to if you haven’t tried freshly picked peas you are in for a treat. They are firm, colourful and flavoursome. This recipe calls for unbalanced peas, but if you want to cook freshly popped peas, just blanch your peas in salted boiling water for 10 seconds!
- 4 large kale leaves
- ½ cup fresh peas (shelled)
- 100g cottage cheese
- 6 eggs
- ½ cup milk
- ½ tsp baking soda
- 2 Tbsp chickpea flour
- 3 Tbsp canola oil
- pinch salt
- pinch white pepper
- 4 Tbsp Manuka honey
- pinch cayenne pepper
- 2 fresh limes to serve
In a large bowl, beat together the eggs and milk. Fold in the chickpea flour and sifted baking soda. Rinse and finely chop the kale leaves. Add these to the batter, along with the peas and cottage cheese. Mix until just combined and season.
Heat the canola oil in a large frying pan over a moderate heat. Cook the fritters slowly in two batches. In a small jar, mix the honey with the cayenne pepper. Serve the fritters with salad (below), a drizzle of cayenne honey and a squeeze of fresh lime juice.
Salad
- 1 Lebanese cucumber, roughly chopped
- 1 green chilli, sliced
- ½ cup fresh coriander leaves
- handful chopped kale leaves
- 1 Tbsp avocado oil
Combine all green ingredients in a bowl and dress with avocado oil.