Recipe: Pea Fritters with Smoked Salmon

‘I love cooking for my family and friends; a table full of delicious food surrounded by people I love is my idea of heaven,’ once wrote Australian home cook Valli Little, who passed away in 2017. Of course, we wholeheartedly agree and are therefore happy to follow her favourite family recipes. Starting with these pea fritters.

Valli Little: ‘A colourful way to begin a feast! You can serve the fritters hot or cold – you can also cook the pancakes well in advance and add the filling just before serving.’

Method

1. Put the peas in a pan of cold salted water. Bring to the boil, simmer gently for 2 minutes, drain and rinse under cold water.
2. Set half of the peas aside and put the rest in a food processor. Pulse briefly a few times until the peas are crushed, add the egg and blend until smooth. Transfer the purée to a bowl and sift the flour and bicarbonate of soda over it.
3. Add salt and pepper and half of the reserved peas. Stir everything together. The mixture should have the same consistency as pancake batter; if it is too thick, add a splash of warm water.
4. Heat a splash of oil in a non-stick frying pan over medium heat. Pour portions of 1 tablespoon of batter into the pan. Cook for 1 minute or until bubbles appear on the surface, turn them over and cook the other side for another minute. Keep the pancakes warm while cooking the remaining fritters.
5. Stir the crème fraîche together with the lemon zest and juice. Season with salt and pepper.
6. Arrange the pancakes on a platter, place a slice of smoked salmon and a little crème fraîche on each one. Place half a quail egg on top and sprinkle with pepper. Garnish with the reserved peas and pea shoots around the pancakes. Drizzle with a little olive oil.

Title: Cooking for my family
Author: Valli Little
Price: €27.00
Publisher: Fontaine

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