Pea and Spinach Fritters

With the arrival of spring and sunny days, I feel like incorporating more green into my meals! That’s why I’ve come up with this super fresh and easy recipe of pea fritters with spinach and mint. I’ve always loved fritters and I love the variety of ingredients they contain. Peas and mint are a tried-and-tested flavor combination, so I wanted to take it to another level by adding crushed fennel seeds and lemon zest. It’s just SO GOOD! Of course, I had to serve them with a little creamy sauce! Enjoy!

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Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients

Pea and Spinach Fritters

3/4 cup (180 ml) flour
1 1/2 c. teaspoon (7.5 ml) crushed fennel seeds
1 teaspoon (5 ml) salt
3 eggs
1/4 cup (60 ml) water
Zest of 1 lemon
1 tablespoon (15 ml) lemon juice
2 garlic cloves, minced
1/2 cup (125 ml) coarsely chopped fresh mint + 2 tbsp. tablespoons (30 ml) to garnish
2 cups (500 ml) chopped fresh spinach
3 1/2 cups (875 ml) frozen peas, thawed
Vegetable oil for cooking

Lemony Yogurt Sauce

1/2 cup (125 ml) dairy-free yogurt or mayonnaise
Zest of 1 well-washed lemon
2 teaspoons (10 ml) maple syrup
2 tablespoons (30 ml) lemon juice
1 small clove garlic, minced
1/2 teaspoon (2.5 ml) salt

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Preparation

Pea and Spinach Fritters

In a large bowl, whisk together flour, fennel seeds, salt, eggs, water, lemon zest and juice, and garlic. Add the mint, spinach and peas and stir gently with a wooden spoon or spatula.
In a large nonstick skillet, heat oil over medium-high heat. Using a 1/4 cup (60 ml) measuring cup, form fritters and drop them directly into the oil, one at a time. Cook about 4 fritters at the same time for 2-3 minutes per side or until golden brown. Add more oil if necessary and repeat for the rest of the mixture.

Lemony Yogurt Sauce

1/2 cup (125 ml) dairy-free yogurt or mayonnaise
Zest of 1 well-washed lemon
2 teaspoons (10 ml) maple syrup
2 tablespoons (30 ml) lemon juice
1 small clove garlic, minced
1/2 teaspoon (2.5 ml) salt

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