Ingredients

• 1/2 tsp fenugreek seeds
• 1/2 tsp fennel seeds
• 1/4 tsp coriander seeds
• 1 cup frozen peas, thawed and drained
• 1 cup frozen edamame, thawed and drained
• 1 shallot, peeled and chop roughly
• 1 clove garlic, peeled
• Handful of fresh mint leaves, plus another handful for yogurt sauce
• Glug of extra virgin olive oil
• Salt and pepper
• Squirt of horseradish sauce (optional)
• 1/4 cup besan (chickpea flour; regular flour is a fine substitute)
• Canola oil for frying
• 1 cup plain yogurt

Directions

1. 1) In small skillet, toast the fenugreek, fennel and coriander seeds for a couple of minutes until they’re fragrant and slightly darker. Don’t walk away from the pan! They’ll burn! Remove from pan into a small bowl and allow to cool. Meanwhile, make yogurt sauce: Mix yogurt with finely chopped mint leaves and a generous pinch of salt. Chill in the fridge. Throw seeds into a coffee/spice grinder and powder.

2. 2) Throw peas, spices, shallot, garlic, mint, extra virgin olive oil, salt into a food processor. Whizz it up, and if it isn’t grinding well, then pour up to 1/4 cup of water and puree until smooth. It won’t get completely smooth, because of the edamame, but process until as smooth as possible.

3. 3) Scrape into a big bowl. Add horseradish sauce (optional) and flour. Mix.

4. 4) Pour enough oil into a nonstick skillet so that it’s 1/8″ thick. Heat over medium heat until shimmering. Meanwhile, shape mixture into a small pattie in your hands, then gently drop into oil. Fry until the bottom is dark caramel brown (about 2 minutes), then carefully flip over. Brown other side, then remove from the pan and drain on paper towel-lined plate.

5. 5) Serve in a pita bread pocket with some fresh veggies and a spoonful of the yogurt sauce. Yum!

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