Whenever my Mother-in-law pops over for dinner I always do a roast of some description and she always brings along fresh peas.I don't know how that started but it's become a little tradition of ours. The roast and veggies go in the oven while we sit around, shell peas (and eat the occasional one too) and share stories.
The taste of fresh peas at the moment are out of this world!! It is Spring after all!.So that's really how this recipe came about. I wanted to use fresh peas and not too many other ingredients to make something yummy and simple. You don't have to serve them with the creme fraiche as it is a little expensive, I know. You could use sour cream if you prefer, or I've even popped these in pita bread with tomato sauce sauce for the kids and BBQ sauce for us - delish!!
ingredients
makes approx 15 - 20. Depending on how big or small you make them.
180g - 200g fresh peas, bit more than a cup of peas (you'll need approx 500g before podding)
1 large potato, cooked (Do this this the night before and keep it in the fridge until you're ready)
1/2 clove garlic, crushed
approx teaspoon of fresh chives, finely chopped
1 tsp baking powder
1 tablespoon of plain flour, plus a little extra flour for rolling morsels in
salt and pepper
about 125g creme fraiche (You could make double the amount of morsels and use the whole container of creme fraiche)
a few sprigs dill
about a teaspoon of lemon juice
Mix through the creme friache and the lemon juice and top with the dill sprigs. Make this just before serving. (I forgot to take a photo of the creme fraiche on the day so sorry you can't see the two together but it looks really pretty with the dill sprigs. Not to mention the lovely fragrance and the delicious taste!)
how to make your spring pea morsels
Shell the peas the night before so you won't have to worry about them on the day as it can be a little time consuming. (but sooooo worth it).Get the whole family involved!
On the day: Blanch the peas in boiling water for a minute or so. Drain and place in a blender (I use a stick blender which I LOVE!) add the garlic and give it a quick wizz. Now get out your potato and give it a good mash. Add the puree to it, along with the baking powder, flour and chives. Add salt and pepper to taste and give it a good mix.
Get out your fry pan pop in a good slosh of olive oil and set to a medium heat. Roll each morsel in flour lightly and set aside on a plate. When the oil has heated enough drop in the little morsels and fry. Try and pop them in all together so you'll have a similar cooking time for all of them. When lightly browned, flip over (Careful, it is a wet mixture and turn down to low so that they cook through but don't burn. Mine look just slightly overdone but they were still yummy!) When ready, drain on absorbent paper (if you like) and then pop on your serving platter with the dill and lemon creme fraiche on the side.
Don't forget the toothpicks so your guests can get at those morsels and woof them down! YUM-YUM.
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