What do peas, beans, and lentils have in common? They’re all legumes – a group of seed pods that are normally low in fat, and high in folate, potassium, iron, and magnesium.
In Chattanooga, farm-fresh peas are available at local markets as early as March. Here are some tips for how to prepare them, followed by pea recipes perfect for springtime or all year long.
Pea Fritters
4
servingsThese bite-sized pea poppers are the perfect appetizer.
Ingredients
- 1 cup
peas, cooked
- ¼ cup
whole-wheat
flour
- 2 tablespoons
scallions, chopped
- 2 tablespoons
butter
- 1 pinch
of salt
Directions
In a bowl, mash cooked peas.
Add flour, scallions, and salt. Stir until evenly mixed. Form the mixture into 4 patties.
Add the butter to a skillet, and cook over medium heat. Place patties into the skillet and cook for 1-2 minutes on each side or until it reaches a light golden brown. Serve immediately.
Nutrition Facts (per serving):
- Calories—60 | Total Fat—1g | Saturated Fat—<1g | Sodium—79mg | Carbohydrate—11g | Dietary Fiber—3g | Sugar—2g | Protein—3g
Notes about Peas
Freeze Fast!
Garden peas don’t stay fresh long after harvest! For best results, freeze them within two and a half hours of picking to lock in all the nutrients.
Did you know?
It might be hard to imagine life without sugar snap peas, but did you know they’ve only been around for about 35 years? A hybrid of green peas and snow peas, they were first developed by U.S. plant breeders in 1979.
