Pea and Tofu Fritters from The Thrifty Veggie by Nicola Graimes

Name: Pea and Tofu Fritters from The Thrifty Veggie by Nicola Graimes
Total time: 45 min
Ingredients: 6 spring onions/scallions, finely chopped; 2 large garlic cloves, crushed; 2 1/2 cm/1 in piece of root ginger, grated (no need to peel); ½ tsp dried chilli flakes; 110 g /3¾ oz/scant 1 cup plain/all-purpose flour; 3 eggs, lightly beaten; 200 ml /7 fl oz/scant 1 cup sunflower oil; sea salt; freshly ground black pepper; 4 handfuls of pea shoots, to serve; 6 tbsp light soy sauce or tamari; 6 tbsp fresh orange juice; 2 tbsp lemon juice or rice vinegar; 185 g /6½ oz firm tofu, drained, patted dry and coarsely grated; 200 g /7 oz/heaped 1¼ cups fresh shelled or frozen peas, defrosted if frozen; 4 tsp soft light brown sugar

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These oriental-inspired fritters come with my take on the Japanese ponzu dipping sauce, which is a sweet-sour-salty combination of citrus juice, soy sauce and brown sugar.

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