May 31, 2020
These cutlets are best made in the spring, when fresh peas are available.
2 cups (3 to 4 ounces) fresh green peas
1 serrano pepper, whole
1/2 cup mint leaves
2 tablespoons grated coconut
1/2 cup chickpea flour
1 tablespoon grated unpeeled ginger
1 teaspoon sea salt
Pinch of baking soda
3/4 cup oil for shallow frying (canola or peanut)
Fresh Mango Chutney_
1 small mango (atulfo brand preferably)
Pinch of chili powder
Generous pinch of salt
1 tablespoon olive oil
1/2 teaspoon black mustard seeds
6 to 8 kari leaves, chopped
Juice of half lemon
Makes 8 to 10 cutlets
In a small food processor, mix the green peas with the serrano pepper, mint leaves, and coconut until evenly chopped.
Transfer to a mixing bowl and stir in the chickpea flour, ginger, salt and baking soda. The mixture should be ready to form into cutlets. Divide into 8 to 10 portions and form small cutlets. Refrigerate if not ready to use.
In a shallow frying pan, heat the frying oil until it reaches 300°F.
Gently slide the patties into the oil and let them cook on each side for 2 to 3 minutes or until they are golden brown.
Drain on paper towels and serve immediately.
Peel and chop the mango into tiny 1/4-inch pieces. Transfer to a small bowl. Sprinkle the chili and salt over the mango.
In a small frying pan, heat the olive oil and pop the mustard seeds and kari leaves. Turn the heat off and add the lemon juice.
Pour the aromatic oil mixture over the mango and toss to combine.
When frying, be careful not to overheat the oil or the bright green color of the peas will be lost.
Instead of chickpea flour, rice or millet flour or any other lentil flour would also work.
The cutlets can be refrigerated and heated in the oven for 10 to 12 minutes.
Replace the mango with peach or apple, following the same technique.
December 02, 2022