Vegetable Fritters with Pea Purée
Recipe provided by the restaurant Shhhuma from Velika.
Ingredients:
350 g leeks
450 g carrots
300 g potatoes
pinch of salt
100 g flour
100 g breadcrumbs
oil for frying
100 g eggplant
100 g peas
50 g butter
10 g mint
25 g onion
5 g salt
5 g pepper
10 g parsley leaves
25 g lemon
10 g garlic
10 ml olive oil
10 ml palm oil
Preparation: Clean the leeks, wash them, cut them into rings, and place them in a cooking pot. Wash, peel, and cut the carrots and potatoes into cubes, then add them to the leeks and pour water into the pot, adding a pinch of salt. Bring to a boil, reduce the heat, and cook covered for about 15 minutes. Drain the cooked vegetables well, mix in the flour and breadcrumbs. Combine everything well and shape the mixture into fritters using your hands. Coat the prepared fritters in the remaining breadcrumbs, fry them in oil, and drain excess oil.
In the meantime, prepare the eggplant cream. Cut the eggplant lengthwise, sprinkle with salt, drizzle with olive oil, and roast in the oven until soft. Once cooled, remove the skin and place the eggplant flesh in a blender. Add the sautéed onion, garlic, lemon juice, parsley leaves, and a bit of olive oil. Season to taste.
For the pea purée, sauté the onion and peas in butter, add the mint, and add a bit of liquid until the peas soften, then let it cool. Pass the cooled peas through a sieve to achieve a creamy texture, season to taste, and serve alongside the eggplant cream and fritters.
