Name: Crispy Pea Fritters with Minty Yogurt Recipe
Total time: 45 min
Yield: Serves: 6+
Ingredients: 700g (1lb 9oz) floury potatoes, peeled and cut into chunks; 400g (14oz) frozen peas; 1 onion, finely chopped; 3 garlic cloves, crushed; ½tbsp ground coriander; 2tsp lemon zest and 2tbsp plain flour; 2 large free-range eggs and 1 egg yolk; small handful coriander leaves, finely chopped; 300g (10oz) Greek yogurt; small bunch mint leaves, chopped; sunflower oil, for shallow frying

By Woman and Home published 4 August 13

Method

Cook the potatoes in boiling water for 10 minutes, drain, mash then set aside to cool. Cook the peas for 3 minutes in boiling water, drain and set aside.
Add the onion, garlic, ground coriander, zest, flour, eggs and fresh coriander to the potatoes, mix, then stir though the peas. In a small bowl, mix the yogurt with the mint; season.
With two dessertspoons, take almost a heaped spoonful of the fritter mixture then, using the other spoon, smooth and make a nugget shape. Leave to firm up in the fridge.
Heat the oil in a wok and cook the fritters in batches, then drain on kitchen paper. Serve immediately with the minty yogurt, or reheat later in a hot oven.