• 125 grams cornflour
  • ¼ teaspoon gluten free baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 eggs
  • 300 grams fresh peas or frozen baby peas
  • 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
  • Chilli oil


  1. 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.
  2. 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.
  3. 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.
  4. 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.