Compressed skins herbs and spices 1500px 2
Compressed skins herbs and spices 1024 x 135 v2 metal
Compressed skins herbs and spices 640 v2 metal Responsiveness fix


  • a knob of butter
  • 2 shallots, finely diced
  • 0.5 tsp sherry vinegar
  • 125 g frozen peas, defrosted
  • 25 g plain flour
  • 1 large egg yolk
  • 2 tbsp chopped mint
  • 2 tbsp vegetable oil, for frying
  • crème fraîche and smoked chilli jelly for the topping


  1. 1

    Melt the butter in a small frying pan and gently cook the shallots until soft. Add the vinegar and season lightly. Turn up the heat slightly and cook for another 3 minutes. Tip the shallots into a bowl and set aside to cool.

  2. 2

    Crush the peas with a fork. Add the shallots, flour, egg yolk and mint and mix well. With damp hands, shape the mixture into 8 patties. Heat the oil in a large frying pan and fry the patties over a medium heat for 2-3 minutes on each side; do this in batches if necessary. As they're cooked, transfer the fritters to a plate lined with kitchen paper. Top with a small dollop each of crème fraîche and smoked chilli jelly.

Nutritional Details

Each serving provides
  • Energy 548kj 131kcal 7%
  • Fat 10.8g 15%
  • Saturates 5.3g 27%
  • Sugars 2.6g 3%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1047kj/250kcal

Each serving provides

12.2g carbohydrate 2.1g fibre 4.0g protein

Show us how you cook it!
Back to top