Crispy Pea Fritters

Mix the sugar snap peas, feta, dill, lemon juice and a pinch of salt and pepper in a bowl then set aside. 

Coarsely mash the peas and stir in eggs, breadcrumbs, flour, chopped mint, garlic, lemon zest then season with salt and pepper. 

Heat the olive oil in a large nonstick frying pan over medium heat. Scoop a large tablespoon of pea mixture for each fritter and press down to flatten a little in the oil.   

You may need to cook the fritters in batches, keeping an eye on them so they don’t burn and turning halfway through, around 3 minutes each side. Transfer to some kitchen roll to drain the oil and season each fritter with salt. 

Divide the fresh Florette salad between two plates and serve 2-3 fritters on each plate.  

Add some thinly sliced cucumber and radishes then top the fritters with the feta and sugar snap mix and a scattering of chopped mint and lemon zest for a nourishing and satisfying, zingy salad!