|2 servings||calories per servings 660||protein serving 26 g||carbs per serving 87 g||total fat per serving 25 g|
It’s everything we love about a fresh pea salad – a little onion, garlic, celery and of course, fresh seasonal peas – mashed into patties and seared into delicious vegetarian bites. Jam-packed with protein, fiber and of course, lots of savory flavor, these fritters are served over a nutty blend of ancient grains (millet, freekeh, teff and quinoa ) with a crisp salad of lettuce topped with a drizzle of oil and crunchy pecans on the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||87 g|
|Dietary Fiber||19 g|
Peel onion, and cut in half. Finely dice 1 half; divide remaining half into 2 wedges. Cut 2 inches off the celery stalk, and finely chop this piece. Reserve remaining celery for the peas. Peel and mince 1 garlic clove, leaving remaining clove whole. Pick thyme leaves, and reserve stems.
Pour 3 cups water into a medium saucepan, and add peas, onion wedges, celery stalk, whole garlic clove and thyme stems. Place over high heat. When water comes to a boil, reduce heat to low. Simmer peas until tender, 15-20 minutes. Remove garlic, thyme stems, celery and onion wedges. Drain peas, and set aside.
While peas are cooking: Heat a medium sauce pan with lid over medium heat. Add 1 teaspoon olive oil and half of diced onion. Cook, stirring, until onions begin to become translucent, 4-5 minutes.
Stir multi-grain blend into sauteed onions. Add bouillon, thyme leaves, and 1 1/2 cups water. Increase to high heat. When the liquid comes to a simmer, cover, reduce heat to medium-low and cook until the liquid has been absorbed and grain is tender, 12-14 minutes. Remove from heat, but leave covered.
In a medium bowl, lightly mash cooked peas with a fork. Stir in remaining diced onion, celery, garlic and 1/4 teaspoon kosher salt, and mix well. In a small bowl, beat egg, and stir into pea mixture. Gently form peas into 6 small patties.
Heat a sauté pan over medium heat. When hot, add 1 teaspoon olive oil. Carefully add patties. Cook patties about 3 minutes on each side, turning just once, until warmed through and lightly browned.
In a mixing bowl, toss greens with remaining 1 teaspoon olive oil, pecans and 1/4 teaspoon kosher salt. Divide greens and fritters between 2 plates, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...