Sprouts Pea Balls with Spring Salad

For the sprouted pea balls with spring salad, first boil pea shoots in salted water for about 5 minutes, strain and drain. Finely dice the peeled onion and chop the parsley. Finely puree peas with onion, garlic and parsley.

Add buckwheat flour and yeast flakes to the pea mixture, season with sea salt and pepper, and blend until smooth.

In a saucepan, heat olive oil or drippings. Form 24 equal-sized balls and deep-fry in batches in the hot fat for about 3 minutes. After frying, drain the balls on a kitchen towel and keep the Sprouted Pea Balls with Spring Salad warm in the oven until serving.

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