- Ali
When I first suggested these as a brunch snack Mr H looked a little perplexed. I don’t know what he was expecting but they turned out much better than either of us anticipated. They are little dollops of yummy-ness on a plate. I like to serve them with a green salad, salad leaves or watercress, when in season. Half a sliced avocado and a poached egg on top really complete the dish.
You could of course serve them with a dip as an appetiser before supper or as a mid-afternoon snack while entertaining friends. The choice is yours. All I ask if that you enjoy.
Ingredients
30g frozen peas – defrosted. I pour boiling water over them and leave to sit for 10 mins.
150g cooked sweet potato
1 shallot
1 teaspoon chopped chives
1 tablespoon parsley chopped
zest of half a lemon
1 egg beaten
salt and black pepper
Directions
On a flat plate of bowl mash the sweet potato and peas.
Transfer to a bowl and add all the other ingredients and mix together.
At this stage, you could refrigerate until you are ready to cook them. I sometimes even do this the night before and leave them overnight If I have a busy morning ahead the next day.
When you are ready to cook them. Heat a little coconut oil in a frying pan over a medium heat. Add dollops of the mixture to the pan and cook for 5 minutes turning once.
They are done when they are golden brown and crispy at the edges.
Transfer to a serving plate and enjoy.
You could make these with broad beans instead of peas or try adding cooked broccoli. The possibilities are endless. Let me know what your favourite combinations are.
