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Photo: Jason Donnelly
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupsugar snap peas, trimmed and thinly sliced¾cuplow-fat plain Greek yogurt2tablespoonscrumbled feta cheese plus 1/4 cup, divided2tablespoonschopped fresh dillZest and juice of 1 lemon, divided, plus more zest for garnish¾teaspoonsalt, divided½teaspoonground pepper, divided1(10 ounce) packagefrozen peas, thawed2large eggs, lightly beaten¾cuppanko breadcrumbs3tablespoonsall-purpose flour2tablespoonschopped fresh mint, plus 1/4 cup leaves1clovegarlic, grated¼cupextra-virgin olive oil8cupsmixed greens and/or pea shoots1cupthinly sliced cucumber1cupthinly sliced radishes
Cook Mode(Keep screen awake)
Ingredients
1cupsugar snap peas, trimmed and thinly sliced
¾cuplow-fat plain Greek yogurt
2tablespoonscrumbled feta cheese plus 1/4 cup, divided
2tablespoonschopped fresh dill
Zest and juice of 1 lemon, divided, plus more zest for garnish
¾teaspoonsalt, divided
½teaspoonground pepper, divided
1(10 ounce) packagefrozen peas, thawed
2large eggs, lightly beaten
¾cuppanko breadcrumbs
3tablespoonsall-purpose flour
2tablespoonschopped fresh mint, plus 1/4 cup leaves
1clovegarlic, grated
¼cupextra-virgin olive oil
8cupsmixed greens and/or pea shoots
1cupthinly sliced cucumber
1cupthinly sliced radishes
DirectionsMix snap peas, yogurt, 2 tablespoons feta, dill, lemon juice and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.Coarsely mash thawed peas in a medium bowl. Mash and stir in eggs, breadcrumbs, flour, chopped mint, garlic, lemon zest and 1/4 teaspoon each salt and pepper.Heat oil in a large nonstick skillet over medium-high heat. Using 1/4 cup of the pea mixture for each, shape four 3-inch-wide fritters and transfer to the pan. Cook until crispy, adjusting heat if necessary to prevent burning, about 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and sprinkle with 1/8 teaspoon salt. Repeat with the remaining pea mixture and 1/8 teaspoon salt.Combine greens (and/or pea shoots), cucumber, radishes and mint leaves in a large bowl. Add 1/2 cup of the reserved sauce and toss to coat. Top the salad with the remaining 1/4 cup feta and the fritters. Serve with the remaining sauce and garnish with lemon zest, if desired.Originally appeared: EatingWell Magazine, April 2021
Directions
Mix snap peas, yogurt, 2 tablespoons feta, dill, lemon juice and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.Coarsely mash thawed peas in a medium bowl. Mash and stir in eggs, breadcrumbs, flour, chopped mint, garlic, lemon zest and 1/4 teaspoon each salt and pepper.Heat oil in a large nonstick skillet over medium-high heat. Using 1/4 cup of the pea mixture for each, shape four 3-inch-wide fritters and transfer to the pan. Cook until crispy, adjusting heat if necessary to prevent burning, about 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and sprinkle with 1/8 teaspoon salt. Repeat with the remaining pea mixture and 1/8 teaspoon salt.Combine greens (and/or pea shoots), cucumber, radishes and mint leaves in a large bowl. Add 1/2 cup of the reserved sauce and toss to coat. Top the salad with the remaining 1/4 cup feta and the fritters. Serve with the remaining sauce and garnish with lemon zest, if desired.
Mix snap peas, yogurt, 2 tablespoons feta, dill, lemon juice and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.
Coarsely mash thawed peas in a medium bowl. Mash and stir in eggs, breadcrumbs, flour, chopped mint, garlic, lemon zest and 1/4 teaspoon each salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Using 1/4 cup of the pea mixture for each, shape four 3-inch-wide fritters and transfer to the pan. Cook until crispy, adjusting heat if necessary to prevent burning, about 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and sprinkle with 1/8 teaspoon salt. Repeat with the remaining pea mixture and 1/8 teaspoon salt.
Combine greens (and/or pea shoots), cucumber, radishes and mint leaves in a large bowl. Add 1/2 cup of the reserved sauce and toss to coat. Top the salad with the remaining 1/4 cup feta and the fritters. Serve with the remaining sauce and garnish with lemon zest, if desired.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)413Calories22gFat37gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
