We love this lent-friendly recipe for Favokeftedes! You have our full permission to start your day-dreaming of afternoons in Santorini, feasting on the famed yellow split-pea from the island that is unlike any other fava you've tasted!
250g yellow split peas
1 onion, peeled and grated
bunch of parsley, finely chopped
Bunch of mint, finely chopped
1 teaspoon of Daphnis and Chloe Oregano
A pinch of Daphnis and Chloe Sweetest Peppermint
Zest of 1 lemon
3/4 cup of breadcrumbs
2 eggs, beaten
Pinch each of salt and freshly ground black pepper
All-purpose semolina flour, for coating the croquettes
Olive oil, for frying
1. Rinse the peas in a sieve under running water, then place in a large saucepan. Add water and bring to a boil. Once boiled, add the onion and simmer over low heat for 50 minutes, until thick. Remove from heat and set aside to cool overnight in the fridge.
2. Combine all of the remaining ingredients, except for the flour and mix together to form a thick consistency. Knead the mixture and shape into golfball-sized balls. Place in the fridge to chill for around 1 hour. Coat each ball in flour and fry in a pan with a little olive oil, until golden.
These are great served alongside some horta and taramosalata.