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Pea and mint fritters with smoked chilli jelly
Serves: 8 as part of a larger menu
Prep time: 15 minsTotal time: 
Recipe photograph by Kate Whitaker
Pea and mint fritters with smoked chilli jelly
These lovely light fritters make a fantastic canapé, top with a spoon of smoked chilli jelly if you like
Serves: 8 as part of a larger menu
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
68Kcal
Fat
5gr
Saturates
1gr
Carbs
4gr
Sugars
1gr
Fibre
1gr
Protein
2gr
Salt
0gr
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Ingredients
- a knob of butter
- 2 shallots, finely diced
- ½ tsp sherry vinegar or white wine vinegar
- 125g frozen peas, defrosted
- 25g plain flour
- 1 large egg yolk
- 2 tbsp chopped mint
- 2 tbsp vegetable oil, for frying
- 8 tsp crème fraîche
Step by step
Get ahead
Make the fritters a few hours ahead. Warm in the oven at 140°C, fan 120°C, gas 1 for 10 minutes before adding the topping.
-
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. -
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.