In my quest for mean prep perfection, I’ve been experimenting with vegetarian and vegan options, mainly to introduce more variation into my diet. So I’ve created these baked pea fritters. I’ve used pea protein in this recipe as an alternative vegan protein source, you can omit this for more flour but this will influence the macros, for vegetarians getting enough protein can be an issue and using supplements can help. I use Pulsin Pea Protein as it is completely natural and unflavoured.
Unlike most fritters, which are fries in oil, these are baked! This reduces the amount of oil needed so each portion only has 2.4g of fat, good for those on lower calorie diets and good for those who, like me, love excessive amounts of peanut butter. Pair these fritters with tomato sauce and quinoa and you’ll have a simple, easy to cook, meal prep. Or stuff a pitta with a couple of these fritters, some smashed avocado, tzatziki and salad.
Serves 5 (2 fritters per portion)
- 250g Petits pois peas.
- 110g White onion.
- 3 Cloves garlic.
- 30g Pulsin Pea Protein.
- 110g Buckwheat flour
- 1 tsp Bicarbonate of soda.
- Olive oil
- Seasoning – salt, pepper, oregano and chilli.
- Preheat oven to 180C and line a baking tray with parchment.
- Cook the peas as per packet instructions.
- Dice the onion and garlic, and sauté until soft.
- Add the cooked peas, onion and garlic to a food processor and pulse, or blent depended on how ‘broken up’ you want your peas to be.
- Mix the flour, pea protein and seasoning in a separate bowl, add the pea mix, and stir until well combined. I find creaming it as you would sugar and butter in a cake really helps mix it well! Yes its a bit of a funny tip but it works. The mix may seem too dry to start with but preserver and keep mixing.
- Roll the mix into 10 balls and place on the linned tray, flatten into fritter shapes. Brush or spray the fritters with olive oil and bake for 15-18 minutes until golden, flipping half way through.
Macros (for 2 fritters): 142kcal, 2.4g fat, 20.5g carbs (5.8g fibre), 10.6g protein.