For the green pea fritters
1 1/3 cup of fresh or frozen peas (260 g)
3 liters of water
1 small onion, finely chopped
1/2 teaspoon of ground cinnamon
1 teaspoon of salt
For the croquettes
6 slices of whole wheat bread (185 g)
1 cup of milk
1 egg, lightly beaten
1 1/2 cups of grated cheese (such as cheddar or prato), coarsely chopped
1 pinch of ground cinnamon
1 pinch of salt
For the sauce
1 egg yolk
2 tablespoons of lemon juice
2 tablespoons of chopped fresh parsley
For the green pea fritters
1 1/3 cup of fresh or frozen peas (260 g)
3 liters of water
1 small onion, finely chopped
1/2 teaspoon of ground cinnamon
1 teaspoon of salt
For the croquettes
6 slices of whole wheat bread (185 g)
1 cup of milk
1 egg, lightly beaten
1 1/2 cups of grated cheese (such as cheddar or prato), coarsely chopped
1 pinch of ground cinnamon
1 pinch of salt
For the sauce
1 egg yolk
2 tablespoons of lemon juice
2 tablespoons of chopped fresh parsley
Combine the green peas with water, bring to a boil for 1 minute and then cover
Remove from heat and let it soak for 1 hour
Transfer to a pressure cooker and simmer over low heat for 40 minutes or until almost cooked
Add the onion, cinnamon, and salt
Continue cooking until tender
Reserve 1/2 cup of broth and strain
Prepare the croquette mixture: blend the bread in a bowl, add milk, and mix well
Let it rest for 10 minutes
Squeeze well to remove excess liquid
Add the egg, cheese, cinnamon, and salt
Let it chill until the moment of use
Preheat oven to 180°C (moderate)
Form the croquettes using 1 tablespoon of dough
Grease a baking dish with oil and bake for 15-20 minutes or until firm and crispy on the bottom
A few minutes before serving, make the sauce: beat the egg white until frothy and add the yolk
Add lemon juice, parsley, and reserved broth
Combine with the green peas and simmer without boiling
Serve with croquettes
Serves 5-6 people
459 calories per serving
Suggested accompaniment: apple salad.
