Green Pea and Spring Onion Sandwich
by Tarla Dalal
Ingredients that complement each other perfectly come together to delight your taste buds and satiate your tummy!
Imagine the nuttiness of green peas, combined with the creamy tang of mayonnaise, the crunch of spring onions and the juiciness of tomatoes, packed between crisply toasted bread slices.
The end result is a perfect blend of flavours and textures, which is what makes the Green Pea and Spring Onion Sandwich a sure-shot hit with anybody.
Serve as Evening Tea Snacks or enjoy with one of your favourite Soups for dinner.
Green Pea and Spring Onion Sandwich recipe - How to make Green Pea and Spring Onion Sandwich
Preparation Time: Cooking Time: Total Time:
Makes 3 sandwiches
6 bread slices , toasted
6 tomato slices
To Be Mixed Into A Stuffing
1 cup boiled and coarsely crushed green peas
1/4 cup finely chopped spring onion whites and greens
2 1/2 tbsp eggless mayonnaise
1 tbsp cheese spread
1/2 tsp dry red chilli flakes (paprika)
salt to taste
- Method
- Divide the stuffing into 4 equal portions. Keep aside.
- Place 1 toasted bread slice on a clean, dry surface.
- Put a portion of the stuffing and spread it evenly. Place 2 tomato slices over it.
- Cover the sandwich with another toasted bread slice.
- Repeat steps 2 to 4 to make 2 more sandwiches.
- Serve immediately.
| Energy | 226 cal |
| Protein | 4.6 g |
| Carbohydrates | 23.7 g |
| Fiber | 0.7 g |
| Fat | 12.6 g |
| Cholesterol | 4.9 mg |
| Vitamin A | 188.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 6.6 mg |
| Folic Acid | 5.8 mcg |
| Calcium | 21.7 mg |
| Iron | 0.7 mg |
| Magnesium | 3.8 mg |
| Phosphorus | 9.6 mg |
| Sodium | 64.3 mg |
| Potassium | 45.6 mg |
| Zinc | 0 mg |
Creamy cheesy green pea sandwich.. Spring onions added in the sandwich.. gives a nice crunch.. and the chilli flakes giving a nice spice touch to it.. This is a must try recipe when peas in season..
Sliced toasted bread layered with tomatoes and green peas and flavoured with mayonnaise.