Turmeric-Spiced Pea & Leek Fritters

🥘 Ingredients

• almonds
  2 oz
• asparagus
  2 bunch
• flour
  2 tbsp
• garlic
  4 clove
• leek
  2 unit
• lemon
  2 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  2 c
• peas
  1 lb
• pepper
• salt
• sour cream
  8 tbsp

🍳 Cookware

• baking sheet
• oven
• large pan
• medium bowl
• small bowl
• large pan

1. 

   1

   Preheat oven to 400 degrees. Trim and discard the root and green stalk from the leek , then halve lengthwise. Thoroughly rinse the white part under running water to remove any grit between the layers. Thinly slice the leek widthwise. Mince or grate garlic . Trim and discard the bottom inch of asparagus . Zest lemon .

   leek: 2 unit, garlic: 4 clove, asparagus: 2 bunch, lemon: 2 unit
2. 

   2

   Toss the asparagus on a baking sheet with 1 tablespoon olive oil , salt , and pepper , and half the lemon zest. Place in oven to roast for ⏱️ 15 minutes .

   olive oil: 1 tbsp, salt, pepper
3. 

   3

   In a large pan , heat 1 tablespoon olive oil over medium heat. Add the leek and cook, tossing, for ⏱️ 6 minutes , until soft and slightly caramelized. Add peas and toss to warm through, ⏱️ 2 minutes . Add the garlic and the turmeric to the pan and cook for ⏱️ 30 seconds , until fragrant. Transfer the mixture to a medium bowl .

   peas: 1 lb, garlic
4. 

   4

   Add flour and sour cream to the pea and leek mixture. Using a fork or potato masher, thoroughly mash until mostly smooth. Taste and season with salt and pepper.

   flour: 2 tbsp, sour cream: 3 tbsp
5. 

   5

   Place panko breadcrumbs and a pinch of salt in a small bowl . Form the pea and leek mixture into 1½ inch balls and roll in the panko. Flatten into patties and set aside.

   panko breadcrumbs: 2 c
6. 

   6

   In the same large pan , heat 1 tablespoon olive oil over medium heat. Working in batches, add the patties to the pan and cook for ⏱️ 3 minutes per side, until golden brown. Set them aside on a baking sheet in the oven to keep warm while you cook the remaining patties.
7. 7

   Serve the pea and leek fritters with the lemony asparagus on the side. Sprinkle with almonds and the remaining lemon zest. Dollop with the remaining sour cream and enjoy!

   almonds: 2 oz, sour cream: 5 tbsp