Spiced Pea, Potato & Chickpea Fritters
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
16 servings
- 17.6 oz new potatoes
- 7 oz frozen peas
- 240g canned chickpeas
- small chunk of ginger
- 1–2 green chillies
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 2 tablespoons gram flour
- 2–4 tablespoons olive oil
- 1 lemon
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Place the potatoes in a large saucepan of salted water and bring to the boil; cook for 20–25 minutes until very tender, adding the peas for the final minute. Drain and tip into a bowl or back into the empty pan.
Step 2
Next, add the chickpeas, ginger, chillies, garam masala, cumin seeds, turmeric and gram flour to the potatoes; season with 1 teaspoon sea salt flakes and plenty of black pepper. Toss together and mash with a potato masher or fork until the mixture holds its shape. Taste to check the seasoning and adjust as needed.
Step 3
Warm 2 tablespoons of olive oil in a large frying pan set over medium heat. Scoop out dessertspoonfuls of the potato mixture, roll into a ball (about the size of a golf ball) and place in the pan, pressing down slightly to flatten. The mixture will make approximately 16 fritters, so you will need to work in batches. Cook for 5 minutes on each side until crisp and golden. When cooked, set aside on some kitchen paper and repeat with the remaining mixture, adding more oil as needed. Don’t let the pan get too hot, otherwise the outside of the fritters may burn.
Step 4
Serve immediately with the lemon wedges and plenty of black pepper. A herby green salad would be an excellent addition.
Step 5
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