Pea fritters recipe
 These delicately flavoured pea fritters pair nicely with many accompaniments so they make a great standby brunch, lunch or dinner. Without the optional toppings, each fritter provides 76 kcal, 4g protein, 10g carbohydrates (of which 1g sugars), 2g fat (of which 0.7g saturates), 1.5g fibre and 0.2g salt. 150g/5½oz frozen peas2 spring onions, thinly sliced75g/2¾oz self-raising flour (or 75g/2¾oz plain flour plus ½ tsp baking powder)2 free-range eggs3 tbsp milk½ lemon, zest only1 tbsp finely chopped fresh mint, plus extra leaves to servefew splashes sunflower or vegetable oilcrumbled feta, to serve (optional)plain yoghurt, to serve (optional) 150g/5½oz frozen peas 2 spring onions, thinly sliced 75g/2¾oz self-raising flour (or 75g/2¾oz plain flour plus ½ tsp baking powder) 2 free-range eggs 3 tbsp milk ½ lemon, zest only 1 tbsp finely chopped fresh mint, plus extra leaves to serve few splashes sunflower or vegetable oil crumbled feta, to serve (optional) plain yoghurt, to serve (optional) Method Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly.Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together.Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time.To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly. Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly. Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together. Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together. Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time. Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time. To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. Recipe tips The feta and yoghurt adds a Greek feel to these pea fritters. Try poached eggs and smoked salmon to start the day or crispy bacon with soured cream and spinach leaves for supper.