This recipe is from the Vegetarian Society, it's been changed a bit over time, and still works well. The original method involves last minute frying, but it can be cooked ahead and simply reheated. It will sit in the fridge overnight so no frying smells when your guests arrive.
Mix, fry, top and eat, that's all there is to this simple canapé.
60g plain flour
1 egg, beaten
225g petit pois, partially thawed
2 tsp Wasabi paste
1 tbs chopped chives
1 tbs chopped parsley
2tsp finely grated ginger
6 sugar snap peas sliced across
Optional: 1 pastry cutter, approx 3.5cms
Add all the flavourings to the beaten egg (everything excluding the flour and peas).
Put flour in a bowl, make a well and add the beaten egg mixture. Combine everything together carefully.
Stir in the partially thawed peas.
Cover the base of the frying pan with a little vegetable oil and heat.
Oil the pastry cutter, if using.
When the oil is hot (check by dropping in a small spoonful of the batter, it should immediately sizzle), put the cutter in the pan and spoon in one teaspoonful of the batter. Try to keep it as neat as possible. As the batter starts to hold its shape, slide off the cutter. Cook for 2- 3 minutes until golden. Flip over and cook the other side. Drain on kitchen towel.
If not using the cutter, simply spoon in 1 teaspoonful of the batter and press down gently and cook for 2 or 3 minutes until golden. Turn over and repeat. Drain on kitchen towel.
If serving immediately, put a dot of Wasabi and a couple of sugar snap slices on top. Sprinkle with salt and enjoy.
Alternatively, cool and put in the fridge, covered, until required. To serve: Heat oven to 190°C. Reheat for 5 minutes on a hot baking sheet until piping hot. Top with the Wasabi paste, sugar snaps and salt, as above.