- Cooking at the table
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01. March 2016
Bring a pan of water to the boil. Blanche the peas briefly in it, drain them and quench with cold water. Purée one third of the peas in a food processor, place the rest of the peas on one side.
Finely chop the herbs for the dip. Mix together with the yoghurt, lemon juice and the olive oil, season to taste with salt and pepper. Place on one side.
Peel the shallot and dice finely. Wash the basil and mint leaves, pat dry and cut into fine strips. Wash the purslane, spin dry and chop.
Stir the goat’s yoghurt, eggs, pea purée and the flour into a smooth batter. Season with some salt, pepper and a pinch of nutmeg. Heat 1 tbsp of olive oil in a frying pan and then lightly fry the diced shallot in it. Add the peas, chopped purslane, herbs and the grated lemon peel and briefly fry. Allow to cool slightly in the pan, then add to the prepared batter and fold in well. Heat 1 tbsp of oil and then add 2 tbsp of batter for each fritter (depending on the size of the pan 2 – 3 fritters can be fried at the same time). Fry for approx. 2 – 3 minutes, then turn and fry for a further 2 minutes.
Remove from the pan and serve with the herb dip.