20 grams/small handful mint leaves, roughly chopped
3 spring onions, sliced
2 tablespoons olive oil, for frying
4 freshly poached eggs
40 grams feta, crumbled
2 spring onions, sliced
Small handful fresh coriander
Small handful fresh mint
1 teaspoon olive oil
Pinch salt and pepper
Put the cornflour, baking powder, salt and pepper into a bowl and mix together. Add the eggs, one at a time, mixing well to avoid any lumps. Then add the peas, mint leaves and chopped spring onion and mix through.
Preheat the oven to 100C / 80C fan. Add the olive oil to a large frying pan over a medium-low heat. Add large spoonfuls of the pea batter, letting them cook for 3-4 minutes each side, until light golden brown and cooked through. You’ll need to cook them in batches so keep them warm on a tray in the preheated oven.
While the fritters are cooking, poach the eggs and roughly chop the mint and coriander. Put the herbs into a small bowl with the spring onion, olive oil, salt and pepper - mix gently just to dress the leaves.
Serve two fritters per person, topped with a poached egg, crumbled feta, a big spoonful of herb salad and a generous drizzle of chilli oil.