Mockamole
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Mockamole
Avocado has hit the headlines for being an unsustainable crop – try our planet-friendly alternative to guacamole, made from frozen peas
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 400g frozen peas
- ½ x 30g pack coriander
- zest and juice of 1-1½ limes
- 75g soured cream
- 1 finely chopped green chilli
To serve
- tortilla chips
Step by step
- Bring a saucepan of salted water to the boil. Add the frozen peas, return to the boil and cook for 1 minute then drain and refresh in iced water. Drain again once cold.
- Place the peas in a food processor with the coriander leaves and the lime zest and juice (to taste). Process to a thick purée, then add the soured cream and most of the green chilli. Blend again until combined and season with salt to taste. Spoon into a serving bowl and garnish with extra chopped chilli and coriander leaves. Serve with tortilla chips (gluten-free if required), if you like.
