For the fritter, 1 1/4 cup of preserved green peas, drained (200 g)
1/2 cup of chopped fresh parsley (40 g)
1/4 cup of chopped fresh chives (20 g)
2 cloves of garlic, minced
1 1/2 teaspoons of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground coriander
1/2 teaspoon of baking powder
1 pinch of black pepper
2 1/2 cups of oil for frying (600 ml)
For the salad, 6 medium tomatoes (820 g), peeled and seeded, diced
1 small green bell pepper (140 g), diced
2 small cucumbers (430 g), peeled and seeded, diced
3 medium radishes (115 g), diced
3 tablespoons of chopped fresh parsley
1 tablespoon of lemon juice
2 cloves of garlic, minced
3 tablespoons of olive oil
2 teaspoons of salt
6 slices of bread
For the fritter, 1 1/4 cup of preserved green peas, drained (200 g)
1/2 cup of chopped fresh parsley (40 g)
1/4 cup of chopped fresh chives (20 g)
2 cloves of garlic, minced
1 1/2 teaspoons of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground coriander
1/2 teaspoon of baking powder
1 pinch of black pepper
2 1/2 cups of oil for frying (600 ml)
For the salad, 6 medium tomatoes (820 g), peeled and seeded, diced
1 small green bell pepper (140 g), diced
2 small cucumbers (430 g), peeled and seeded, diced
3 medium radishes (115 g), diced
3 tablespoons of chopped fresh parsley
1 tablespoon of lemon juice
2 cloves of garlic, minced
3 tablespoons of olive oil
2 teaspoons of salt
6 slices of bread
Prepare the fritter: in a processor, grind the green peas
Place it in a medium bowl, add the remaining ingredients and mix well
Remove excess from the mixture and shape into small balls of approximately 2 cm diameter
Slightly flatten and reserve
In a medium frying pan, heat the oil over high heat
Fry the fritters until golden brown
Drain on paper towels and reserve
Prepare the salad: in a medium bowl, mix the ingredients. Reserve
Open the bread at the middle
Distribute the salad and fritters reserved over six halves
Cover with the remaining bread slices
Divide among six plates and serve
506 calories per serving
