How to cook
The peas and potatoes are boiled separately.
Chop the fresh garlic and fry in oil until it softens. The heat should be moderate, so that it doesn't burn.
The excess fat is strained from the garlic and it is added to the boiled peas and potatoes (peeled).
Add the spices - black pepper and hot paprika, as well as salt and fresh mint leaves and parsley.
Everything is pureed, but not in a perfectly smooth puree.
The mixture should be thick.
Refrigerate it for another hour or two and then form pea patties - preferably thicker ones.
Roll them in a mixture of corn and wheat flour to absorb the excess moisture and create a crispy crust.
Fry them in strongly heated oil, because at lower temperatures the pea patties can break down and absorb more fat than necessary.
This is because there is no solder egg in them and you have to resort to techniques, in order to have good results.
Another important condition is to fry a small number in the pan, not all at once, so that the temperature doesn't drop.
All you need is the vegetable patties to aquire a golden crust and carefully remove them with a slotted spoon onto a layer of kitchen paper to absorb the fat.
Enjoy these lean pea patties!