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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
- 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)
- 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.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends