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Glorious Grain & Spring Pea Fritters with Wild Garlic Pesto

serves
2
time
15 minutes
level
beginner
Fresh pea fritters held together with our glorious grains and sat on top a bed of wild garlic pesto. Spring is here.

Glorious Grain & Spring Pea Fritters with Wild Garlic Pesto

serves
2
time
15 minutes
level
beginner
Fresh pea fritters held together with our glorious grains and sat on top a bed of wild garlic pesto. Spring is here.

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
  •  

    For the pesto:

  • 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
  •  

    To serve:

  • Bunch of asparagus spears, cooked

Méthode

  1. 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. 
  2. 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. 
  3. 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. 
  4. Mix the cooked peas, half a pouch of Merchant Gourmet Glorious Grains, basil and spring onions into your batter to make the fritter mix. 
  5. 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. 
  6. Serve your fritters atop plentiful dollops of wild garlic pesto. We enjoy these alongside a helping of freshly cooked asparagus. 

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