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Fried Pea and Mint Patty Sandwiches: Pea-lafels (Aarti Sequeira) Recipe

Fried Pea and Mint Patty Sandwiches: Pea-lafels (Aarti Sequeira) Recipe

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Fried Pea and Mint Patty Sandwiches: Pea-lafels (Aarti Sequeira)

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Ingredients:

Serving

1/2 tsp fennel seeds
1/4 tsp coriander seeds
1 cup plain yogurt
1/2 cup lightly packed fresh mint leaves, finely chopped, plus 3/4 cup whole leaves
kosher salt
1 cup frozen peas, thawed and drained
1 cup frozen edamame, thawed and drained ( if you can'tsp find these
1 large shallot, peeled and roughly chopped
1 clove garlic, peeled
2 tbsp extra-virgin olive oil
generous 1/4 cup chickpea flour (besan, available at indian stores; regular flour is a fine substitute)
canola oil, for frying
2 large pitas, halved
2 large vine-ripened tomatoes, cut into large dice
1 large english cucumber, sliced into 1/8-inch rounds

Directions:

In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn! Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder.
Meanwhile, make the yogurt sauce: Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.
Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.
Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!
Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.
Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.54 Kcal (1229 kJ)
Calories from fat	99.7 Kcal
		% Daily Value*
Total Fat	11.08g	17%
Cholesterol	7.96mg	3%
Sodium	240.83mg	10%
Potassium	626.95mg	13%
Total Carbs	36.98g	12%
Sugars	8.64g	35%
Dietary Fiber	7.99g	32%
Protein	10.39g	21%
Vitamin C	21.8mg	36%
Vitamin A	1.5mg	49%
Iron	180.1mg	1000%
Calcium	203.2mg	20%

Amount Per 100 g
Calories	127.72 Kcal (535 kJ)
Calories from fat	43.38 Kcal
		% Daily Value*
Total Fat	4.82g	17%
Cholesterol	3.46mg	3%
Sodium	104.78mg	10%
Potassium	272.78mg	13%
Total Carbs	16.09g	12%
Sugars	3.76g	35%
Dietary Fiber	3.48g	32%
Protein	4.52g	21%
Vitamin C	9.5mg	36%
Vitamin A	0.6mg	49%
Iron	78.3mg	1000%
Calcium	88.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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