Easy vegan veggie fritters | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Divide your peas into two bowls. Using a hand blender, the back of a fork, or a food processor, blend half the peas into a rough mash.
• Combine the ingredients for your mint and cucumber yoghurt together in a bowl, and season with a good pinch of salt and pepper.
• Heat a little of the oil in a large non-stick frying pan over a medium-high heat. Add dollops of the fritter batter and cook for a few mins on each side, until cooked through.
• Remove the fritters from the pan and keep them warm in a low oven while you repeat with the remaining batter, oiling the pan as necessary.
• Serve three to four fritters per person, topped with a dollop of the mint and cucumber yogurt, a few sliced radishes, and some salad leaves, pea shoots and micro herbs on the side.