Earlier this week: Me, “I wish I could spend an entire day making every recipe I’m dying to create the most right now.” Scott, “Isn’t that your job?” Me, “No, my job looks more like scheduled recipe tests, emails, shooting, photo editing, writing, more emails, more emails, more emails.” Scott, “You should talk with your boss (hint of sarcasm) and get it worked out so you have a day to do what it seems like you should be doing.” WORD. So here I am, taking a beat, and bringing you a simple photo with a simply delicious recipe – much like my new series, Simply Saturday (see post one and two so far). I’m doing this because, in the middle of a handful of collaborations and specific projects, I’m finding myself emotionally detached from the food I’m creating. And the only way I know how to tune this recipe making instrument that is my brain, is to have a chat with the chick upstairs (hi self) and get approved for a day off to play with food. Not to photograph, edit, or write – but play. Cheers to a day of playing in the kitchen – and some yummy crunchy fritters for dinner.
PISTACHIO DUKKAH ENCRUSTED SPLIT PEA FRITTERS
Makes about 5 to 6 fritters. Serves 2 for dinner.
1/2 cup yellow split peas (soaked)
salt & pepper
1 large garlic clove
1/4 cup vegetable broth
1 batch of dukkah (I used all pistachios in this version here verses my original.)
tahini sauce, or any favorite sauce
steamed vegetables & a cooked grain (I chose green beans with wild rice, tossed in a squeeze of fresh lemon juice and a light drizzle of cold pressed olive oil.)
Soak the split peas overnight, or during the day for at least 8 hours. Drain and rinse well. Add to a pot on the stove with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 20 to 30 minutes. When done, drain any excess water than remains in the pot, add salt and pepper (to taste) as well as the garlic clove and process with an immersion blender into a paste. (You could also let the peas cool and blend then in a food processor or blender in batches, as needed.)
Shape 2 to 3 tablespoons worth of the split pea dough into patties and roll in a bowl of the dukkah. Place on a parchment lined cookie sheet and bake in a 350F oven for 15 minutes, then flip and bake for an additional 15 minutes (30 minutes total). Or you can heat on the stovetop a knob of refined coconut oil in a skillet on low, and pan fry the fritters for 5 minutes per side.
Serve over steamed veggies and a cooked grain of your choice, and drizzle with your favorite sauce (mine is this tahini). Store any leftovers in an airtight container in the refrigerator for up to 5 days. Or shape the fritters and freeze in an airtight, freezer safe bag for up to one month (defrosting and baking/frying as you’d like).
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