Whether or not you like green peas (I don’t) they do have a good amount of nutritional value. Peas are high in fiber, protein, vitamins and lutein. Surprisingly 1 cup of peas has a whopping 8.6 grams of protein. We vegetarians are always looking for additional sources of protein so I was pretty amazed to find out that little nugget of info. Generally I know a good bit about the health benefits of vegetables but having never cared for the PEA I had never researched them. Peas are also high in fiber with approximately 18 grams in a cup. So does that make me want to nosh away?
There is no way, no how that I am ever going to sit down to a whole cup of peas even with butter and salt and pepper (I know people who do just that). But, these little morsels are not half bad when combined with pungent flavors like cumin, ginger, green chili peppers and lemon juice. Stuff them inside some sweet potatoes and dip them into a minty, cilantro chutney and you’ve got yourself a tasty snack.
I found this recipe in a cookbook titled The Asian Vegan Kitchen. The actual recipe calls for regular white potatoes but the sweet potato has more flavor and it’s orangey color blends well with the bright fresh green of PEAS.
Recipe adapted from – The Asian Vegan Kitchen
1 package frozen sweet potato patties, thawed
For the Pea mixture
1/4 teaspoon cumin seeds
1/4 inch fresh ginger chopped
1 fresh green chili pepper chopped
1 cup peas frozen thawed
1/4 garam masala
1/4 cayenne pepper (optional)
1/2 tablespoon fresh cilantro chopped
lemon juice to taste
Flour for dredging
Thaw the potato patties and set aside while you prepare the pea mixture. Heat 1 teaspoon of oil in a skillet. Add the cumin seeds, chilies, ginger and cilantro let saute about a minute. Add the peas, garam masal and the cayenne if using. Add the lemon juice to taste along with salt and pepper. Remove from the heat.
Take the thawed yam patties and place on a dry surface. Flatten them out some and press an indentation in the center. You will want to be very gentle with the patties so that they don’t fall apart. Place some of the peas mixture in the center and start bringing the edges toward the center to form into a ball. They may be a little difficult to pick up. Lightly oiling you hands will help. Dredge the balls in flour. Pour just enough oil in the bottom of a fry pan to cover the bottom. Fry the patties until golden brown on both sides. Serve with your favorite chutney.Tweet