Light, fluffy and full of flavour. These patties with peas, feta and mint are a great choice for a quick lunch or dinner. The chickpea flour gives them a nice soft texture, while the feta and mint add freshness. With a herby ricotta dip, they are the perfect balanced spring meal!
Ready in 20 minutes
Portions 1-2
Difficulty simple
Ingredients
- 50 g peas (frozen or fresh)
- 30 g feta cheese
- 2 eggs
- 1/2 zucchini or carrots
- 4 tablespoons chickpea flour
- 1 teaspoon olive oil for frying
- 1 tablespoon chopped mint
- ½ clove garlic (finely chopped)
- Salt and pepper to taste
- 1 teaspoon lemon juice
- Lemon peel
- 100 g ricotta cheese for dip
- Herbs to taste (basil / dill)
Method
- Boil the peas briefly or pour hot water over them and strain.
- Finely grate the zucchini or carrots and squeeze out the excess water.
- Add the eggs, crumbled feta, flour, garlic, lemon juice, mint, salt and pepper to the vegetables.
- Mix to a thicker dough. Heat the oil in a frying pan and form small patties. Fry on medium heat for about 2-3 minutes on each side until golden brown.
- Serve ideally with ricotta dip or salad. They are also great the next day from the fridge.
Tips and tricks
○ Ricotta dip: whisk ricotta with salt, pepper, lemon zest and other spices to taste. For extra flavour, try adding a piece of feta.
○ Variations and variations: patties are great not only on their own, but also as a side dish with meat or in a wrap. Chickpea flour can easily be substituted for classic wheat, spelt or buckwheat flour. But I recommend chickpea flour because of the taste.
Nutritional information
| Nutritional values | the whole recipe |
| Protein | 33 g |
| Carbohydrates | 38 g |
| Fats | 34 g |
| cal | 604 |
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