Ingrédients
- ½ pouch Merchant Gourmet Glorious Grains
- Large handful of fresh peas popped from their pods, roughly 30g
- 30g fresh basil, roughly chopped
- 3 spring onions, trimmed and finely sliced
- 2 tbsp plain flour
- 1 tsp baking powder
- 1 large egg
- 30ml milk
- 1 tbsp olive oil
- Salt and pepper, to taste
- Wild garlic, 1 large bunch
- Curly parsley, 1 small bunch
- 60g pine nuts, toasted
- 60g parmesan, grated
- 150ml olive oil
- 1 dash lemon juice
- Salt and pepper, to taste
- Bunch of asparagus spears, cooked
For the pesto:
To serve:
Méthode
- To begin with, use a food processor to make your pesto. Put all the ingredients, excluding the olive oil, into a food processor and blitz for a few minutes until coarsely ground and thoroughly combined. Then, slowly pour in the olive oil until it’s blended through.
- Begin making a light batter for your fritters by sifting flour and baking powder into a bowl. Separately, whisk the egg with milk. Slowly pour your egg and milk into the flour and baking powder, whisking as you go.
- Bring a pan of water to a boil over a high heat. Blanch your spring peas in boiling water for 2 minutes & then place directly into a bowl of ice cold water. Drain well.
- Mix the cooked peas, half a pouch of Merchant Gourmet Glorious Grains, basil and spring onions into your batter to make the fritter mix.
- In a wide-based, non-stick pan, heat your olive oil over a medium heat. Spoon the fritter mix directly into the pan in a patty shape. Once the underside has crisped up and turned golden, flip to allow the other side to cook. When both sides are golden, the fritters are cooked.
- Serve your fritters atop plentiful dollops of wild garlic pesto. We enjoy these alongside a helping of freshly cooked asparagus.
