A variation on the chickpea flour pancakes of the Mediterranean Riviera
Learn more about pulse flours in the article that inspired this dish.
100g green pea flour
2 tbsp extra virgin olive oil
1-2 tbsp olive oil (for frying) 1 tbsp olive oil
150g cooking chorizo, cut into slices
1 red onion, finely sliced
100ml dry cider
A good handful of flat leaf parsley, roughly chopped
Pour the pea flour into a jug and add about ½ the water. Stir until you have a thick, smooth paste and then add the remaining water, oil and a pinch of salt. Leave to rest for at least 1 hour for the starch to swell.
Heat ½ tbsp of oil in a frying pan until searing hot and then spoon in small pools of the pea mixture for individual pancakes, or cover the entire pan with about 1cm of the mixture for a whole cake.
Fry until set underneath and beginning to brown a little—the top will still be a little creamy. Now flip over the small cakes using a palette knife or very carefully invert the entire cake on to a large plate, add a splash of oil to the pan and slide it back in. Fry the underside until set.
Take a small pan and fry the chorizo and onion in the olive oil for about 5 mins, until the onion has softened and the chorizo just begins to catch and brown in places.
Add the cider. Bring up to the boil and reduce the liquid down to a couple of tbsp. Stir in the chopped parsley and serve on top of the pea fritters or pancake.
ALTERNATIVE: Instead of cider and chorizo, top the fritters or pancake with fresh goat’s cheese and seasonal fruit—a particular favourite of mine.
Recipe: Jenny Chandler