Author Notes
I made this dish after indulging a little too much on meat and desserts over the holiday last year. I had been trying to make light meals and snacks with more vegetables and healthy carbs and this dish was just what I needed. It is packed with nutrients and flavors prepared with ingredients I always have in my kitchen. I like adding Middle Eastern spice when I cook with bulgur and cumin works perfectly well in this recipe. And the tangy lemon yogurt sauce will bring freshness to fritters. This can be great finger food at a party as well. —JIN
Ingredients
- Fritters
-
3 cups
frozen or fresh green peas
-
1 cup
bulgur wheat
-
2 cups
water
-
2 teaspoons
cumin
-
1/2 teaspoon
ground black pepper
-
1/2 teaspoon
garlic powder
-
salt to taste
-
2 tablespoons
semolina
-
6 tablespoons
olive oil
- Lemon yogurt sauce
-
1 cup
organic non fat natural yogurt
-
4 teaspoons
freshly squeezed lemon juice
-
1
lemon for zest
-
2
mild red chili (optional)
Directions
-
Cook frozen green peas in a boiling water for a few minutes (until they float) and drain. If you are using fresh peas, simply wash them and drain. Puree them in a food processor and set aside to cool. Boil 2 cups of water in a pot and add bulgur wheat. Stir for 1 minute, bring the heat down to low and cover to simmer gently for 14-15 minutes. When bulgur wheat is cooked and all the water has been absorbed, remove from the heat and mix with pea puree in a bowl. Leave it to cool for a few minutes.
-
Season the mixture with cumin, ground black pepper and garlic powder. Taste and add a little pinch of salt to your liking. Stir in semolina to bind everything together. Shape the mixture into a 4-5cm diameter and 1.5cm thick round patties. You should have minimum of 24 patties in total. Place them in a fridge to set for 45 minutes to 1 hour. Meanwhile, prepare lemon yogurt sauce and set aside. Finely chop and deseed red chili then set aside separately.
-
Add olive oil in a medium heat non-stick pan. Gently place the patties (add a little more oil if necessary), making sure they don’t burn. I divided my patties into 3 batches, so used 2 tablespoons of oil per batch. It should take about 2-3 minutes on each side to cook to golden and crispy. When they are ready remove from the heat, place onto paper towel and gently pat down.
-
After cooling the fritters for a few minutes plate them with lemon yogurt sauce and red chili garnish.
See what other Food52ers are saying.