These fritters are a dream: super-simple to make and naturally gluten-free, everybody loves them!
This recipe uses a classic gram-flour batter with green peas, spring onions and mint – but you can add any seasonal vegetables you like, different herbs and spices, or even roasted vegetables leftover from your Sunday lunch!
In short, this is the ideal meal to whip up when you have some bits in the bottom of the fridge you need to use up, but you still want to look forward to lunch.
For the fritters
1½ cups green peas, blanched
1 cup gram flour
1 cup water
6 spring onions, finely sliced
Small bunch tarragon, leaves picked and roughly chopped
Handful chives, finely chopped (optional)
2 tbsp light oil, such as groundnut
For the mint and cucumber yoghurt
1 cup plain, plant-based yoghurt
3 baby cucumbers, or ¼ large cucumber, thinly sliced
Few sprigs fresh mint, leaves picked and roughly chopped
Juice of ½ a lemon
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