Meal Alternative

Falafel, roasted Jerusalem Artichoke with a lemon pea puree

1/2 cup Jerusalem artichokes

Sea salt & milled black pepper

1 tbsp Extra virgin olive oil

200g Frozen peas

20g Butter

50mL Water

1/4 tsp Lemon zest

40mL Cream

1/4 cup Micro greens

Wash and scrub artichokes twice and then slice length ways into ½ cm pieces. Toss through olive oil, sea salt and milled black pepper and bake in a preheated 180’C oven till golden and tender.
In a pot place, peas, butter, water and seasoning. Bring to the boil and cook without losing the vibrant green colour. Remove from the pot and blend straight away whilst hot with cream and adjust seasoning. Cover and leave aside. The puree can be reheated a later use.
Once the puree and artichokes are cooked you can start the falafel and garnish.
Using a large teaspoon scoop falafel into oval shapes and deep fry at 180’C until golden. If the inside is not quite cooked but coloured then finish the cooking of the falafel in 150’C oven.

Prep time: 20 Minutes Cook time: 40 Minutes Serves: 1 Adults

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