Cumin Pea And Bulgur Fritters With Lemon Yogurt Sauce

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   After cooling the fritters for a few minutes plate them with lemon yogurt sauce and red chili garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.