GREEN PEA FRITTERS

If you’re tired of frying latkes made from potatoes, here’s a healthier alternative. To prepare a vegan version, use raw tehina in place of the eggs (1 Tbsp. for each egg), plus one or two tablespoons of water.

Makes 12-15 Fritters

1 cup dried peas cooked in water

until completely softened 1-2 eggs or 1-2 Tbsp. raw tehina 2 Tbsp. breadcrumbs or panko 1 large onion, chopped finely Leaves from 5 sprigs of cilantro,

chopped finely

5 sprigs parsley, chopped finely ½ packet baking powder

1 tsp. soy sauce

Salt and pepper, to taste

½ tsp. cumin

¼ tsp. hot paprika

Olive oil spray

Toppings:

1½ cups sesame seeds

Serving suggestion:

Mustard, mayonnaise, ketchup, sweet chili sauce, chimichurri, harissa and pesto

Drain the water from the peas and blend in a large cup with a hand blender. Add the rest of the ingredients and blend again. Taste and adjust seasoning.

Line a tray with baking paper and spray lightly with olive oil. Pour sesame seeds into a medium bowl. Take some of the pea mixture in your hands and form a patty.

Roll the patty in the sesame seeds and then place it on tray. Place all the patties evenly spaced on the tray and then spray olive oil on top.

Bake in an oven that has been preheated to 180° for 12-15 minutes. Check the patties after 10 minutes to make sure they’ve not dried out or overcooked, since each oven cooks differently. Serve hot with your favorite condiments.