Pea and mint fritters These are also fabulous for brunch if you make them twice the size, served with a poached egg on top. Veggies, just change the toppings to suit you! The Good Housekeeping Cookery Team eg TSS SEEN Advertisement - Continue Reading Below CAL/SERV: MAKES, PREP TIME COOK TIME: TOTAL TIME: 53 12 servings O routs 15 min O rours 10 mins O nours 25 mins Ingredients 11/2 tbsp. olive oil 2 spring onions, finely chopped 175 g frozen petit pois peas 4 tbsp. chopped fresh mint 40 g plain flour Medium egg, beaten Soured cream To serve, optional Cooked quails’ eggs, halved Sliced crispy chorizo Mint leaves, shredded Directions 1 Heat V2tbsp oil in a frying pan, add spring onions and fry on low heat for 2-3min until tender. Set aside. 2. Place peas in a sieve in the sink and pour a kettleful of boiling water over them. Drain thoroughly, then crush well with a fork or potato masher. Stir in the fried spring onions, mint, our, egg and some seasoning. 3 Heat remaining oil in the frying pan over medium heat. Add heaped tablespoons of the pea mix, spacing a little apart, and fry for 1-2min per side until firm. Transfer to a serving platter, cool slightly and top with a little soured cream and your topping of choice. GET AHEAD Cook fritters up to 2hr ahead. Leave covered at room temperature. Complete recipe to serve.