It’s a busy time in the garden, lots to sow, transplant and weed but not a vast selection to eat. There are plenty of green things – salad leaves, herbs, baby spinach, a few bolting leeks but for the rest we are waiting.
This recipe is in anticipation of the peas.
Our peas are about 15cms tall and on the up, beginning to climb their chicken wire fence. There’s a way to go but they’re coming
There is still time to plant peas if you have the space. They enjoy the Irish climate and providing the mice don’t eat the seeds will soon emerge and start climbing up, grasping with tiny tendrils to whatever is close by so it’s best to make a fence to keep them where you want them.
The main reason I plant pod peas is because they are so sweet. We snack on them in the garden so probably only half the harvest hits the kitchen.
The secret with peas is to eat them as soon as you pick them, before the sugars convert to starch. This is why frozen peas are so successful and indeed can be superior to pod peas.as unless they were recently picked they will have become a little starchy.
These little green orbs have a lot going for them as they are a source of plant-based protein, officially a legume not a vegetable. Paired with eggs, a little fresh goats cheese or yoghurt to make a complete protein this makes a nutritious vegetarian option that is easy and fast to make.
I was going to make the recipe in the blender but there was a power cut so instead of buzzing the mix I got stuck in with a potato masher and the result was chunky pea in batter delicious so the recipe can be made either way. If you use a blender pulse buzz and stop before the mix is smooth.
We’re using Sunview fresh goats cheese, which comes from Kilmichael near Macroom. Goats cheese has a dodgy reputation but this new season fresh cheese is creamy and delicious, not in the least bit goaty.
If you can’t handle goats cheese use a little feta or leave it out.
We ate these with mint and yoghurt sauce and salad on the side.
3-4 spring onions
zest of half a lemon
50g crumbled fresh goats cheese
½ tsp baking powder
½ tsp salt
oil to fry.
Bring apot of water to the boil , add the peas then cook for 3-4 minutes. Drain and refresh under the cold tap then put aside .
Crack the eggs into a bowl. Seive the cornflour and baking poiwder then whisk into the eggs together with the slat.
Finely chop the spring annions then stir into the batter with the lemon zest, goats cheese and peas. Mash with apotato masher to crush the peas.
Heat a frying pan, pour in a little oil – enough ti just cover the bottom of the pan. Spoon in 3 or 4 tablespoons of the batter, allowing each fritter to spread but not join up. Turn the heat to medium and fry the fritter for 2-3 inutes then flip over and cook the otherside. Repeat until the mix is used up. I made 10 fritters.
Mint Yoghurt Sauce
250mls Greek yoghurt
1 tbs finely chopped mint
salt. And cracked black pepper.
Mix te yoghurt and finely chopped mint together then season with salt and cracked black pepper.