The finished recipe. Pea and Spring Onion Fritters with Tahini SauceIngredients 1 to 6. 200 g Frozen peas. 40 g Plain flour. 40 g Spring onion. A handful, chopped Fresh mint. Of half a lemon Lemon zest. 1 tsp, about 4 g Baking powderIngredients 7 to 12. 8 g Rapeseed oil. 1 tbsp (15 g) Tahini. Juice of half Lemon juice. 50 g Mixed salad leaves. About 4 tbsp, cold Water. To taste SaltStep 1. Boil the peas for two minutes, drain, and crush roughly with a fork or the base of a glass so about half are broken.Step 2. Mix in the flour, baking powder, sliced spring onion, mint, lemon zest and a good pinch of salt, then add the cold water a spoonful at a time until it forms a thick batter that just holds together.Step 3. Heat the oil in a non-stick pan over a medium heat and fry heaped spoonfuls of the mix, flattened slightly, for three to four minutes a side until golden and firm. You should get five or six.Step 4. Whisk the tahini with the lemon juice and enough water to make it pourable, and serve with the fritters and leaves.
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