Pea and mint fritters with smoked chilli jelly
Pea and mint fritters with smoked chilli jellySubscribe to Sainsbury's magazine
These lovely light fritters make a fantastic canapé, top with a spoon of smoked chilli jelly if you like
- 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
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.