Crispy on the outside and packed with flavour, these Mushy Pea Fritters with Chip Shop Curry Sauce are your new Friday night favourite. Simple to make, they are also the perfect finger food for a get together with friends and family.
You’ll need some of these!
Give them a try, they’re pealicious!
Mushy Pea Fritters with Chip Shop Curry Sauce
Ingredients
Fritters
300g Batchelors Mushy Peas
75g rice flour
20g cornflour
150g sliced, softened white onions
1g salt
1g cracked black pepper
1g cumin seeds
1g nigella seeds
75ml sparkling water
For the sauce
150g diced white onion
10ml sesame oil
5g nigella seeds
3g cumin seeds
4g salt
1g black pepper
50ml honey
15g garlic puree
25g ginger puree
1g tumeric
7g curry powder
1 chicken or veg stock pot
50ml soy sauce
350ml coconut cream
10ml white wine vinegar
Method
- For the sauce: Fry the diced white onions, sesame oil, nigella seeds, cumin seeds, salt, cracked black pepper on a medium/high heat until the onions are softened with minimal colouring. Add in curry powder and turmeric – continue cooking on a low heat for 5 minutes.
- Pour in the honey and cook on a low heat for a further five minutes. Add the remaining ingredients and simmer for ten minutes. Blend the sauce until smooth and cool.
- For the fritters: Before making the fritters Lightly fry the onions until softened and then chill them for later.
- Add all of the ingredients into a bowl apart from the water and mix them together. Slowly add the water until incorporated into the rest of the mix.
- Heat vegetable oil to 180oc. Spoon the fritter mix in roughly 50g portions into the hot oil and fry until golden brown.
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
