Make the batter: Bring a saucepan to the boil and add the Birds Eye Garden Peas for 3-4 minutes. Drain and rinse under cold water.
Add the egg, spring onion and half of the cooked Birds Eye Garden Peas to a food processor or blender, and pulse until combined.
Add the blended mixture to a bowl and mix through the remaining cooked Birds Eye Garden Peas, feta, self raising flour and mint. Stir until just combined.
Make the fritters: Next, add 1 tbsp of olive oil to a frying pan and heat to medium. When hot, place a heaped tbsp of the fritter mixture into the pan and flatten slightly. Cook for 2-3 minutes on each side, or until lightly golden and crispy. Repeat until all the mixture is used up, using additional oil as needed.
To serve: Stack the pea fritters onto a plate and sprinkle with some additional crumbled feta cheese, enjoy!