(makes approx 24) Vegetarian

1 cup peas, fresh or frozen
1 cup cottage cheese
½ onion
1 garlic clove
½ tsp chilli
1 tsp cumin
1 tsp garam masala
Fresh coriander, chopped
24 wonton or dumpling wrappers
Oil for deep frying

Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain and lightly mash.

While the peas are cooling, finely chop the onion and garlic. Heat a little oil in a pan and sauté the onion and garlic along with the spices until soft and translucent.

Add the peas, cottage cheese and fresh coriander. Season to taste.

Place a heaped teaspoon full of the pea mixture on each dumpling wrapper, brush the edges with water and fold in half. Crimp the edges ensuring a tight seal and all the air is expelled.

Heat the oil in a deep fryer or heavy based deep pan and fry the puffs until golden brown on both sides. Drain on paper towels.  Season with a sprinkle of salt. Serve with natural yoghurt mixed with fresh coriander and/or mint and a little chilli sauce.

Pea Puffs 2

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