- Prep Time1 hr 5 min
- Cook Time4 min
- Total Time1 hr 9 min
INGREDIENTS
For 6-8 large, or 10-12 small cakes
- 1 tablespoon flaxseed flour
- 150 g chickpea flour
- 1 tsp baking powder
- 125 g fresh or frozen peas
- 150 ml vegetable milk
- 1 tablespoon lemon juice
- 1/2 bunch fresh mint
- 1/2 bunch fresh basil
- 3 cloves of garlic
- 50 g bedda Block Smoked, finely grated
- 100 g bedda Greek Style with herbs
- 100 g bedda Garlic Aioli
- Basics oil for frying, salt, pepper
INSTRUCTIONS
Mix the flaxseed meal with 4 tablespoons of water. Let rest for 5-10 minutes to thicken.
Mix chickpea flour, baking powder, salt and pepper in a bowl.
Boil frozen peas in salted water for 2-3 minutes to thaw, then drain. Alternatively, simply defrost for 1-2 hours. Fresh peas can be used directly.
Place the peas, vegetable milk, lemon juice, fresh mint and basil, and garlic in a blender and blend until a creamy consistency is achieved.
Add the pea mix to the flour mixture and mix with a fork. Then add the grated bedda Block Smoked and gently fold in.
Spoon the mixture in a little oil and fry for about 2 minutes on each side until golden brown.
For the dip, coarsely mash bedda Greek Style with a fork. Add bedda Garlic Aioli and mix. Season with salt and pepper if necessary.
