Fritters

350g frozen peas 

3 spring onions, sliced 

1 handful each fresh coriander and parsley (stalks and leaves)

6 stalks mint, leaves only 

½ tsp chilli powder 

1 tsp ground cumin 

1 small green chilli, deseeded and finely sliced

1 lemon, zest and juice of

Generous pinch of maldon salt

Pinch of black pepper 

1 egg 

7 tbsp plain flour

600ml vegetable oil

Generous pinch maldon salt, straight after frying

Yoghurt 

4 heaped tablespoons greek yoghurt

1 clove garlic, grated 

Pinch of maldon salt and black pepper 

Drizzle of extra virgin olive oil

Juice of ½ lemon 

Method

1. Bring a small pot of water to the boil on a medium heat and add the peas. When the water comes back to a boil remove from the heat and drain the peas in a colander. Rinse the peas (whilst in the colander) with cold water to bring them to room temperature. 

2. In a food processor, add the drained peas, spring onions, herbs, cumin, chilli powder, fresh chilli, lemon zest, lemon juice and season with a good pinch of sea salt and black pepper. Pulse until everything is finely chopped and scrape down the sides. 

3. Add the flour and egg and pulse a few times until everything is incorporated. The mixture will be quite wet but the egg and flour will hold it all together. Transfer the fritter mix to a bowl. 

4. Get a deep saucepan and pour in the vegetable oil so that it’s about 5cm deep.

5. Heat the oil. To check whether it’s hot enough for frying, put the end of a wooden skewer or a chopstick in the oil and if it bubbles it's ready.

6. Scoop up a small amount of the fritter mixture and use two spoons to shape it into little rounds, then carefully add them to oil. Cook in batches so you don’t crowd the saucepan and once a dark golden colour, remove from the oil and place on a plate lined with kitchen towel. Once cooked, make sure you sprinkle with a generous amount of salt whilst still hot. 

7. For the lemon garlic yoghurt, add the yoghurt into a bowl followed by the lemon juice, grated garlic, a drizzle of extra virgin olive oil and a good pinch of salt and pepper. 

8. Serve the fritters warm and enjoy with a generous dip of garlic yoghurt.