Colchón de Arvejas with Chimichurri Sauce

Ingredients

• 2 cups (400g) frozen peas, thawed 2 cups (400g) frozen peas, thawed
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup (30g) fresh parsley leaves, finely chopped 1 cup (30g) fresh parsley leaves, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 33g (Sugar: 4g)
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, mash the thawed peas using a fork or a potato masher until they are well mashed but still have some texture.
2. 2.
   Add the breadcrumbs, chopped onion, minced garlic, ground cumin, paprika, salt, and pepper to the mashed peas. Mix well until all the ingredients are combined.
3. 3.
   Shape the mixture into small pillows, about 1 inch in diameter.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Fry the pea pillows in batches until they are golden brown and crispy on the outside. Remove from the pan and drain on a paper towel-lined plate.
5. 5.
   To make the chimichurri sauce, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
6. 6.
   Serve the colchón de arvejas hot, accompanied by the chimichurri sauce for dipping.

Treat your ingredients with care...

• Peas — Make sure to thaw the frozen peas completely before mashing them. This will ensure a smoother texture for the pea pillows.
• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour for a nutty flavor.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the pea mixture before shaping them into pillows.
• If you don't have fresh parsley for the chimichurri sauce, you can use dried parsley, but reduce the amount by half.
• Serve the colchón de arvejas as an appetizer with a side of mixed greens for a refreshing contrast.

Serving advice

Serve the colchón de arvejas as a starter or a side dish. Arrange the pea pillows on a platter and drizzle the chimichurri sauce over them. Garnish with fresh parsley leaves for an added touch of freshness.

Presentation advice

To make the dish visually appealing, arrange the golden brown pea pillows in a circular pattern on the plate. Place a small bowl of chimichurri sauce in the center for dipping. Sprinkle some paprika or cumin powder on top for a pop of color.