Mr Pea. You impress me. You look all small and humble but you're so versatile. You're so green. You're good for me. I can eat you au naturale. I can mix you with my mash or get all fancy and whizz you into a puree. I could even eat you frozen straight out of the freezer. OK, maybe that's just me.
Or, I could mix you with mint and other bits and bobs and make you into a pea-licious burger. OK OK, ignoring my bad word play, these were really yummy wee things, perfect for the summer. My carnivorous boyfriend even said that if he were a vegetarian, he'd be happy to eat these for a main course instead of the usual tart or risotto that vegetarians quite often get lumbered with. Was I shocked? Yes, I was.
I was actually searching for a recipe for a cauliflower cheese burger. I used to have them as a child, fresh from the frozen food section of the local supermarket. I used to really like them but I'd feel like I'd committed a sin if I was to be quite so kitchen lazy nowadays. I didn't find a recipe for the cauliflower burgers but I did stumble across these courtesy of Yotam Ottolenghi. It's made me want to buy his book but I'm not sure I'd be allowed to add another to my ever expanding collection. Sad.
If you like getting messy in the kitchen, these are for you. If not, maybe you should walk away now. They're really quite wet and very messy when you're trying to form them into patties, which is why you have to freeze them before coating in breadcrumbs. If you skip the freezer step, you'd end up with a pea and mint salsa. Tasty I'm sure but not what I was after. I had to add some breadcrumbs to the mix which helped but, as long as you use a gentle touch, they'll turn out swell.
Peas, mint, shallots, garlic, an egg and a whole lot of seasoning. That's pretty much it. They're really handy for a weekday meal too, because you can just leave them in the freezer, take them out when needed, coat them in breadcrumbs and bung them straight in the oven from frozen. Convenient, no?
Slightly adapted from Yotam Ottolenghi.
The recipe call for the burgers to be shallow fried in about 2.5cm of oil. I however, was trying to be all miss goody two shoes, so I sealed them for a few minutes in a frying pan and then finished them off in the oven. If you're naughty, then take a look at the original recipe.
The recipe says to serve it with a sour cream and mint sauce but I ran out of mint so it wasn't to be for me. It would go really well though I think, so I'll jot down the directions below.