Ingredients
for 4 servings:
- 300g peas (defrost first if frozen)
- 2 tbsp fresh parsley or mint – chopped
- 2 egg whites
- 1 green chilli (optional) – finely chopped
- zest and juice of 1 lemon
- 1 1/2 tbsp coconut flour
- 150g silken tofu – drained overnight (put in sieve over a bowl. cover and put in fridge).
- large pile of mixed salad leaves (try and include rocket, watercress, baby spinach)
- salad leaves and sprouts like alfalfa, broccoli, clover & radish
- 1/2 cucumber – sliced/chopped
- Mash peas with fork or use a stick blender or a processor. Keep them chunky as texture will be good.
- Add mashed peas to herbs, egg whites, zest and flour and mix well in a bowl. You want mixture to be able to hold its shape.
- Season with some freshly ground black pepper and a pinch of Himalayan salt.
- Add the tofu mixing well.
- Take a frying pan and heat the pan.
- Divide the mixture into six. Use back of your spoon to create little patties on a board and then pop a few at a time into the pan.
- Cook gently until golden and then flip and repeat on the other side.
- Build your salad of mixed leaves, cucumber and mixed sprouts.
- Dress salad with lemon juice.
