Pea bombs

Pea bombs

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

Spring has truly arrived when the peas are in season. Being a grower of food for the family, I’ve turned into one of those people who lives more by a seasonal calendar than a regular one. It may be spring by the diary’s account, but I refuse to accept that fact until the peas arrive. Philosophically speaking, I reckon the calendar of nature is more real to live by than the old human calendar, but that’s just me. Either way, the peas are here, and they’re fresh and delicious!

I get excited when the first flowers arrive, then when I see bees fussing around them, and finally I tend to lose my shit when I pick the first pea off the vine. That explosion of pea flavour is – well, it’s fabulous! There, I said it. These guys are the epitome of home-grown perfection. The kids and I gorge ourselves on the fresh green peas as we try to pick some for dinner. I reckon that’s a bit of a winner veg, when the kids love eating them off the plant, but I do like to cook with them, and this little ditty is a snack that goes well with a cold ale on a warm spring day. Tapas, if you will.

Ingredients

Quantity Ingredient
310g podded green peas
1 tablespoon sumac
25g pecorino, grated
1 tablespoon finely chopped mint
plain flour, for dusting
1-2 eggs, lightly beaten
Toasted sourdough breadcrumbs, for coating
oil, for deep-frying
Chilli and smoked pimentón aioli, to serve
red chilli, chopped, to garnish
sea salt, to serve

Method

  1. Parboil the peas for a few minutes just to soften them slightly. In a mixing bowl, mash the peas with the sumac, cheese and mint.
  2. Line up three bowls on the bench: one with the flour, one with the eggs and one with the breadcrumbs.
  3. Form a small ball of the pea mixture, coat it in the flour, then the egg, then give it a coat of breadcrumbs. Repeat with the remaining pea mixture, then pop them in the fridge for a few hours to harden.
  4. Heat the oil in a heavy-based saucepan and deep-fry the pea bombs until golden brown.
  5. Serve with chilli aioli, fresh chilli and sea salt.

Serving suggestion:

  • Cold beer.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again