May 13, 2013

Recipe: Spelt, Pea + Mint Baked Fritters

This recipe was a complete accident.  I meant to make quinoa fritters. I went to the pantry and grabbed what I thought was the bag of quinoa to start things off, and when I got back to the kitchen I noticed I had grabbed farro (spelt) rather than quinoa.  And then I started thinking: wouldn't the crunchy texture of farro go wonderfully well with sweet flavourful peas and fresh mint?  And this delicious recipe was born.  Thank you universe :)

Spelt, Pea + Mint Fritters
Makes 18 fritters

1 cup uncooked spelt (farro), rinsed
3+ cups water
2 tsp olive oil
1 yellow onion, minced3 garlic cloves, minced
1/2 c frozen green peas
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water, let stand 5 min)
1/2 c breadcrumbs
2 tbsp water
2 tbsp fresh mint, chopped fine
2 tsp miso paste
1/2 tsp salt
1/4 tsp fresh ground pepper

First cook your spelt.  Place spelt and water in a small saucepan and bring to low boil.  Let boil for 20 minutes, until spelt is soft but still has a bit of crunch to it.  Its ok if you overcook it a bit, it will hold better. 

Heat frying pan over medium heat.  Add 2 tsp olive oil and minced onion.  Sautee 3 min or so until onions turn clear.  Add garlic and peas and cook for another 2 min or so, stirring often so as not to burn.  Transfer to a mixing bowl and add flax eggs, bread crumbs, water, mint, miso paste, salt and pepper.  Mix well.  Carefully form into golf-ball sized fritters and place on non-stick sprayed baking sheet.  They won't stick together that well, but get them as packed as you can and they will stick together once you refrigerate and bake them.

Once patties are formed, place baking sheets in fridge and refrigerate for 2 hours.

Preheat oven to 375.  Bake patties for 20 minutes.  Once baked, remove from oven and let cool completely before removing, carefully, from baking sheets. 

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