– 1 tbsp ground flax (or chia) seed – 280 g / 2 cups defrosted petit pois or green pea – 50 g / 1¾ oz (4) kale leaves, de-cored – large handful of coriander – 2 small spring onions / scallions, chopped roughly – 1 large garlic clove, peeled
– 1 lemon, zest + 30 ml / 2 tbsp juice – 2 tsp shiro / white miso paste – ½ tsp fine sea salt – a good grind of black pepper – 1 tsp baking powder – ¼ tsp baking soda – approx. 70 g / ½ cup rice flour – oil for frying – vegan crème fraiche or cashew cream, to serve
For the next step, stir in ground flax and 45/3 tablespoons water. Process half of the peas with all the ingredients until just rice flour. Use the same method with insects.
Mix the hardened flax egg, half of the peas, rice flour and 100 ml / 7 tablespoons water in a bowl.
Refrigerate the mixture for 60 minutes. When chilled, the mixture should be as thick as pancake batter. If it is too wet, add rice flour. Add 1 to 2 tablespoons of water if the mixture turns too thick.
Heat the oil in a deep skillet to 1.25 cm/½”. They can be cooked like pancakes in a very shallow pan with one brush of oil, but they won’t be as crispy.
Add heaping tablespoons of batter to the hot oil and flatten with a spoon. Fry over medium heat for 3-4 minutes until the first side is sealed.
Flip and cook gently for 3 minutes. Avoid overcrowding the pan, which lowers the temperature of the oil and makes the fritters oily.
Place the fritters on a towel lined baking sheet to release the fat. Serve immediately with vegan crème fraiche or spicy cashew cream, chopped coriander, chili oil or chutney if desired.