Crispy Pea Fritters with Minty Yogurt Recipe

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

Method

1. 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.

2. 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.

3. 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.

4. 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.