Kickstart your Easter Sunday lunch with these delightful morsels to tide your guests over. They're super easy to make, and make the perfect little snack to tide your guest over before the main meal. Pea and mint is such a classic combo and we love serving these to friends and family at every occasion.
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Yields:
24
Prep Time:
25 mins
Cook Time:
18 mins
Total Time:
43 mins
Cal/Serv:
25
Ingredients
175g
frozen petits pois peas, see intro
1
spring onion, finely chopped
2Tbsp.
finely chopped fresh mint
25g
plain flour
1
medium egg
1Tbsp.
olive oil
To serve
2
-3tbsp crème fraîche
Chilli jam, optional
Smoked salmon trimmings, optional
Directions
Step 1Measure the petits pois into a medium heatproof bowl and cover with just-boiled water. Leave for 1min, then drain thoroughly. Return to the dried empty bowl and crush well with a fork or potato masher. Stir in the spring onion, mint, flour, egg and plenty of seasoning.
Step 2Heat a little oil in a large non-stick frying pan over medium heat. Working in batches, add heaped tsp of the pea mixture, flattening and spacing slightly apart. Fry for 2-3min per side, or until lightly golden and firm. Transfer to a board and continue oiling and frying remaining mixture to make about 24 fritters.
Step 3To serve, pipe or spoon a little crème fraîche on to the just warm or room temperature fritters. Top each with a little chilli jam or smoked salmon and some freshly ground black pepper. Serve.
GET AHEAD:
Cook fritters up to 2hr ahead. Once cool, loosely cover and keep at room temperature. Complete up to 30min ahead.
For something a bit more elevated, try with podded edamame instead of petit pois.
Why not try turning this into one giant fritter and cutting into a pizza shape?
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
