(Not Quite Deep-Fried, But Close,) Spanish-Style Green Pea Fritters

20260125, #BreakfastDiary 1625, -12°C/clear Unlike jeon (Korean pancakes), where the batter is the star, a fritter puts the ingredients front and center, cooked almost like deep-frying for a crispy texture. Making this, it occurred to me that Korea actually has something similar - the mung bean pancake (nokdujeon) sold at Gwangjang Market. About 450kcal per serving, (Not Quite Deep-Fried, But Close,) Spanish-Style Green Pea Fritters.

(batter) 220g green peas, 1/2 cup flour (cake flour), 1t baking powder, 1 egg, 30ml milk, 1/2 onion, 1t grated garlic, 1/4 cup shredded cheese, a little chopped parsley, salt, pepper, 1t whole grain mustard (dip) 1/2 cup Greek yogurt, 1t grated garlic, dill, lemon, olive oil, salt, pepper (other) pepper, 1 lemon wedge

1. Boil the green peas in salted boiling water for 2-3 minutes. Drain and roughly mash half of them. 2. Combine the mashed peas from step 1 with the remaining whole peas in a mixing bowl, then add 1/2 cup flour (cake flour), 1t baking powder, 1 egg, 30ml milk, 1/2 onion, 1t grated garlic, 1/4 cup shredded cheese, a little chopped parsley, salt, pepper, and 1t whole grain mustard, and mix. 3. Heat olive oil in a pan, scoop out the batter from step 2 into rounds of a suitable size, and pan-fry. (They burn easily - cook slowly over low heat.) 4. Make the dip. Mix 1/2 cup Greek yogurt, 1t grated garlic, dill, lemon, olive oil, salt, and pepper. 5. Stack the pea fritters from step 3, top with the dip from step 4, then 1/4 avocado. Finish with pepper and a squeeze of lemon juice~

Inspired by @mynutritioncreative