Green Pea fritters with avocado puree recipe

Ingredients

• ¼ cup extra-firm silken tofu (2 oz)
• 1 Tbsp all-purpose flour
• ¼ cup Simply Seasoned Bulgur
• ⅔ cup frozen green peas, thawed
• ¼ cup chopped scallion whites
• ½ tsp ground cumin
• ¼ tsp kosher salt, divided
• 1½ Tbsp olive oil, divided
• ½ ripe avocado
• 1 small garlic clove, grated
• 2 tsp fresh lemon juice, divided
• 1½ cups torn stemmed lacinato kale
• ⅓ cup sliced English cucumber
• 1 thin red onion slice, halved

1. Process tofu and flour in a mini food processor until smooth. Add Simply Seasoned Bulgur; pulse until blended. Add peas, scallion, cumin, and ⅛ teaspoon salt; pulse until combined.
2. Heat 1 tablespoon oil in a medium skillet over medium. Shape pea mixture into 2 patties. (They will be very soft but will firm up as they cook.) Add patties to skillet; gently flatten to ¾-inch thickness. Cook until browned on bottom, 4 to 5 minutes. Carefully turn fritters, and cook until browned, 4 to 5 minutes.
3. Mash avocado, garlic, 1 teaspoon lemon juice, and a dash of salt until smooth.
4. Place kale in a bowl; drizzle with remaining 1½ teaspoons oil. Massage until lightly wilted. Add cucumber, onion, remaining 1 teaspoon lemon juice, and remaining dash of salt; toss to combine. Serve salad and fritters with mashed avocado.