Pea and asparagus fritters with almond 'feta'
These fresh and elegant mouthfuls topped with a vegan almond 'feta' are a unique hors d'oeuvres, or even a light lunch.
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Servings: 14 -28
Calories: 73kcal
Ingredients
For the 'feta':
- 1 cup ground almonds, (almond meal/flour)
- 1 clove garlic, finely grated or crushed
- 6 tablespoon freshly squeezed lemon juice
- 3 tablespoon warm water
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast, (optional but the flavour is better with it)
- 1 tablespoon coconut oil, melted if solid
- 1 tablespoon finely chopped chives
- ½ teaspoon salt
For the fritters:
- ½ cup frozen baby peas, thawed - run them under the hot tap for a minute
- 2 asparagus spears, finely chopped
- ½ cup self raising flour
- ½ cup water or milk of your choice, (I used water)
- Zest of one lemon
- A sprig of fresh mint leaves, finely chopped (about 8-10 )
- Pinch of salt and black pepper, to season
Instructions
For the 'feta':
- Mix all ingredients together, put the 'feta' in a small bowl and refrigerate for 1-2 hours to firm up. The mixture is quite thick so you can eat it straight away if you like, and if you don't need the mixture firm for serving.
- Makes about 1 ½ cups.
For the fritters:
- Mix all ingredients together, and add a little extra water if necessary to get the batter to a spoonable texture.
- Fry tablespoonfuls in a little oil of your choice over a medium heat until golden, flip and cook the other side, then remove to paper towels to drain.
- Spoon or pipe a little 'feta' on to each fritter and serve.
- Makes 14 tablespoonful sized fritters, or 28 teaspoonful sized mini fritters.
Notes
Nutrition information is estimated for one fritter, topped with approximately 1 tablespoon of 'feta'.
Nutrition information
Calories: 73kcal | Carbohydrates: 6.2g | Protein: 2.7g | Fat: 4.5g | Saturated Fat: 1.2g | Cholesterol: 0mg | Fiber: 1.5g
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