Piselette

In a saucepan, add the peas with a sauté of leeks and cover them 2/3 with water, add salt and let them cook for about 20 minutes (or until they are almost completely cooked)

After 15 minutes, add a crumbled block of tofu and the soy sauce.

Blend with an immersion blender, trying not to turn them into a complete cream (the remaining water in the saucepan should be much less than half.)

Add the spices and starch and let the mixture rest. If it is still too soft, add more starch or breadcrumbs.

Once cooled, take a portion of the mixture, flatten it slightly and coat it in corn flour (for the gluten-free version) and place them on a baking sheet covered with parchment paper or in an air fryer, covered with parchment paper.

Cook in the air fryer at 180°C for about 15 minutes, in the oven at 200°C for about 17 minutes.

Let them cool a bit and then eat as you prefer, for example with a side of salad and tomatoes.