Turmeric-Spiced Pea & Leek Fritters

🥘 Ingredients

• almonds
  2 tbsp
• asparagus
  1 bunch
• black pepper
  to taste
• flour
  ¼ cup
• garlic
  1 clove
• leek
  1 unit
• lemon
  1 unit
• olive oil
  3 tbsp
• panko breadcrumbs
  ⅓ cup
• peas
  1½ cup
• salt
  to taste
• sour cream
  3 tbsp
• turmeric
  1 tsp

🍳 Cookware

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

1. 

   1

   peas leek flour sour cream turmeric asparagus lemon panko breadcrumbs garlic almonds olive oil salt black pepper

   peas: 1½ cup, leek: 1 unit, flour: ¼ cup, sour cream: 3 tbsp, turmeric: 1 tsp, asparagus: 1 bunch, lemon: 1 unit, panko breadcrumbs: ⅓ cup, garlic: 1 clove, almonds: 2 tbsp, olive oil: 3 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   Preheat oven to 400 degrees. Trim and discard the root and green stalk from the leek, then halve lengthwise. Thoroughly rinse the white under running water to remove any grit between the layers. Thinly slice the leek widthwise. Mince or grate the garlic. Trim and discard the bottom inch of the asparagus. Zest the lemon.
3. 

   3

   Toss the asparagus on a baking sheet with 1 tbsp olive oil, salt, pepper, and half the lemon zest. Place in the oven to roast for ⏱️ 12 minutes .
4. 

   4

   Heat 1 tbsp olive oil in a large pan over medium heat. Add the leek and cook, tossing, ⏱️ 5 minutes , until soft and slightly caramelized. Add the peas to the pan and toss to warm through ⏱️ 1 minute . Add the garlic and turmeric to the pan and cook for ⏱️ 30 seconds , until fragrant. Transfer mixture to a medium bowl .
5. 

   5

   Add the flour and 3 tbsp 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.
6. 

   6

   Place the 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 breadcrumbs. Flatten into patties and set aside.
7. 7

   In the same large pan , heat 1 tbsp olive oil over medium heat. Working in batches, add the pea and leek patties to the pan and cook ⏱️ 2 minutes per side, until golden brown. Set aside on a baking sheet in the oven to keep warm while you cook the remaining patties.
8. 8

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