Gluten Free Fakeaway Fish and Chips with Pea Fritters

 

 

Ingredients

Makes 8 large patties

 

* 450g garden peas

* 500g Chickpea Flour

* 1 Red Onion

* 1/2 tsp dill

* 1 tsp parsley

* 1 tsp baking powder

* 6 Vine Tomatoes

* 2 Gluten free breaded fish fillets

 

For the Herb Dip

* 3 tbs Greek Yoghurt

* 1 tsp Basil

* 1 tsp Thyme

* 1/2 tsp Oregano

 

Method

* Pre-heat the oven to Gas Mark 6/200C and boil the peas for 10 minutes or until soft

* Meanwhile, finely dice the red onion and fry in a little olive oil with the parsley and dill, until soft and golden brown

* Once cooked, drain the peas and puree them with the red onion in a blender until you have a thick paste. You may need to add a little water.

* Mix the puree with the chickpea flour and baking powder

* Take a small handful of the mixture and roll into a ball, placing onto a baking tray lined with greaseproof paper

* Gently press each ball so that it forms a patty and spray or brush with a little olive oil

* Add the fish and tomatoes to the tray and bake for 30 minutes

* While cooking, make up the herby dip by simply mixing the yoghurt, basil, thyme and oregano

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