Green peas

I love spring greens and new vegetables, but among them I love green peas more than the others probably. I love the taste and texture, the color and the versatility, but I also love to shell them, I’ve always had. I remember as a child how many times I helped my mother or my grand mother doing it… it’s the season when days become longer and warmer, the approaching end of the school year…

In Japan green peas are not sold by the kilo, rather in tiny amount, and used as a small green touch in rice or here and there. You don’t eat a plate of green peas… so it has always got me a little frustrated to only have a handful of green peas. Japanese prefer them snap peas, which I love too… but it’s not the same.

So when our British friend came to enjoy tea in our garden and arrives with 3 kilos of green peas he just harvested in his garden, I was as happy as could be!!! First because I wanted to eat green peas so badly, may be because the Maltese pastizzi were too good, and I haven’t found any yet at the local farmers, and because now I could play with peas for real!!!

Despite the classic recipes I love to make with green peas, I wanted to test new things… May be pastizzi themself if I manage to make a good puff pastry… but also I had some cornmeal sitting in my fridge (remember I keep most things in my fridge to avoid pest) and I wanted to cook something with it… a bit of digging in recipes with cornmeal made me lean towards croquettes, and adding peas and spices was the next thing that I found would be nice… or here is what I did plus a few recommendations to make them even better…

Cornmeal and green peas spicy croquettes
– 100g of green peas, shelled
– 150g of cornmeal
– water
– ground cumin
– a pinch of ground clove
– salt and pepper
– a bit of oil to cook the croquettes

In a bowl add the cornmeal and a bit of water and let rest while you shell the peas. This will soften the cornmeal and avoid the croquettes to be too dry. Then add the peas and add water a bit to obtain a paste rather sticky and hard. Add the spices, stir well and heat the greased pan. With two tea spoons set the dough in small mounts in the pan and cook until golden, then flip and repeat. You can either eat like this or make a tomato sauce or a yogurt sauce to dip them…


Have a good day!

Leave a Reply

Your email address will not be published. Required fields are marked *

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑