Pea and sweetcorn patties

On Saturday I invited some friends over for a barbecue and I made these little pea and sweetcorn patties which are perfect for nibbling while waiting for the charcoal to burn.

Take 100 grams each of frozen peas and sweetcorn and give it a wash to soften them. Then put half in a blender with 1 garlic clove, 1 red chilli cut up, the juice of 1 lime and a tablespoon of vegetable oil. Blitz until they are mushy, but retain some bits. Pour out into a bowl and mix with 2 tablespoons of plain flour, half a teaspoon of salt and 6 rounds of pepper from the grinder.

If you like coriander, tear up a handful of leaves into the mixture at this point and mix well. Don't use the stringy stalks.

Heat a tablespoon of vegetable oil in a shallow frying pan, once it's nice and hot, drop a tablespoonful of the mixture on to the hot oil. Fry on one side for 5 minutes, until it's nice and brown before flipping the patties to the other side and cooking another 5 minutes until nicely brown. Watch it though, as you don't want any burnt bits.

If you have friends who don't like hot things, leave out the chilli and offer some sweet chilli for dipping instead.

This should make about 12 to hand around on a plate to your guests.



Popular posts from this blog

University of Portsmouth Choir Chichester Psalms Concert

World-leading artists for Portsmouth

Portsmouth Green Film Festival