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Gluten-free pea fritters

These easy gluten-free pea fritters are lovely for brunch with a bacon & eggs or you can eat them instead of bread with soups and stews. They are also low-carb (mainly protein) and can be dairy-free too if you use almond or soya milk. So they are just right for various diets! Any leftovers are perfect for your lunchbox, picnics and trips. They also make lovely snacks dinner parties - served with some Parma ham and sun-blushed tomatoes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 100 ml milk or dairy-free milk
  • 200 g peas
  • Half a leek or 4 spring onions
  • a handful of fresh herbs parsley, basil, mint or coriander
  • 1 garlic clove optional
  • 100 g gram chickpea flour
  • 1 tsp baking powder
  • ½ tsp salt

Method
 

  1. Put half of the peas aside.
  2. Chop the leek/spring onions and the garlic, if used. Put these in a liquidiser and add all the other ingredients (except the peas you put aside). Blitz until you get a thick batter. Add some oil and blitz again.
  3. Rest the batter, if you've time for 15 minutes, then fold in the peas.
  4. Grease a pancakes pan and spoon 3 or 4 dollops of the batter separately in there and let them spread out a bit to form disk shapes. When the surface is no longer runny turn them over and cook for about 30 seconds, then transfer them to a plate. Repeat until you have used up all the batter.
  5. Serve warm or at room temperature.