Pea and Corn Fritters with herb dip

In a colander wash the peas and corn with lukewarm water until defrosted. Blend with an immersion blender until smooth and put in a bowl.

• 1 cup Green peas, frozen
• ½ cup Sweet corn, canned

Finely chop the parsley and chili. Set aside half of the parsley. Add the rest of the parsley and chili into the bowl.

• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• 1 Chili pepper (~ 0.2 oz)

Dice the onion and carrot and add to the bowl.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Carrot (~ 1.7 oz)

Mix the egg substitute according to the package instructions and add to the bowl with flour, turmeric, salt, and pepper and mix thoroughly.

• 0.2 oz Egg replacer
• 2 ⁠½ Tbsp Whole wheat flour
• ¼ tsp Turmeric, ground
• Salt
• Black pepper

Season the yogurt with salt and pepper and add the remaining parsley.

• ¾ cup Soy yogurt
• Salt
• Black pepper

Form fist-sized, approx. ¾ in thick patties. Heat the olive oil in a non-stick frying pan over medium heat and fry the patties from both sides for approx. 4-5 minutes until golden brown.

• 1 Tbsp Olive oil

Serve the fritters with the dip.

Enjoy your meal!