Servings: 8 · Prep Time: 10 mins · Cooking Time: 5 mins
Total Time: 15 mins
Snacks | Quick
An incredibly simple, but delicious fritter recipe that is flourless. The wonderful thing about following a lower carb / primal lifestyle is finding the delicious variety of foods available to you. Food really doesn't have to be complicated and a few simple ingredients can make for the most wonderful dish or snack. These flourless pea, bacon and lime fritters are a fantastic snack or sandwich alternative. You can make them in advance and then pop them in the fridge ready for a hungry moment. They are bright and vibrant and the pea, bacon and lime are a winning combination. If you would like to make them bitesized, then you could make many more than the 8 suggested. We like to serve ours with a dollop of greek yoghurt and some fresh chives if eating as a snack. Or in a large salad bowl with a homemade dip, lots of leaves, olive oil and some roasted vegetables. They are great on the go, in a lunchbox or for after school pick up. Grain free, gluten free and nut free, this recipe ticks lots of dietary boxes. As well as being packed with nutritional goodness, healthy fats and protein.
- peas (150g, cooked)
- Greek yoghurt (60g)
- lime (1/2, zest and juice)
- eggs (2 large)
- unsmoked bacon (3 rashers, cooked)
- olive oil (glug)
Cook your peas so they are soft
Pop them in a blender along with the Greek yoghurt, lime zest and juice and eggs. Blend to a smooth bright green batter.
Chop up your cooked bacon rashers in to edible pieces. Stir them in to the green batter.
Heat a non stick pan over med-high (or add a glug of olive oil)
Use a small ladle or dessert spoon to pop the batter in to the pan.
Cook for 1-2 mins then flip carefully. Don't worry if your first pancake breaks, this is usually the way!
You might need to do a couple or tests before you get the perfect one. Reduce your heat if they are burning underneath.
We make approximately 8.
Served straight away with some Greek yoghurt and chopped chives or pop in tupperware and keep in fridge for up to 5 days or freeze for up to 6 weeks