Nigel Slater’s Pea and Wasabi Fritters Recipe | Food

Calso 500g peas 4-5 minutes in boiling, slightly salted water. Drain in a colander and let cool under cold running water. Put the peas in a food processor, add 40 g butter and process into a thick, smooth paste. Don’t work overtime. Transfer to a mixing bowl and let cool.

When the mixture is cold, beat 2 egg yolks lightly and stir well, then mix in 5 tablespoons of fine, dry bread-crumbs and 1 small teaspoon wasabi paste

Place a few large handfuls of dried breadcrumbs – about 70 g – in a shallow dish. Beat in a second dish 2 Eggs – just enough to mix the whites and yolks. Form the pea mixture into six small, round cakes (easy with lightly floured hands), then press them one at a time into the beaten egg, then into the breadcrumbs and place on a baking tray or baking tray. Refrigerate for 20 minutes.

Make a herb sauce by mixing 1 heaped tablespoon of each minced meat coinparsley and basil with 200 ml natural, unstressed yogurt† Add a small, crushed clove garlic and a twist of black pepper

Heat a thin layer olive or peanut oil in a shallow non-stick pan, drop the pea cakes in and cook over medium heat for 4 or 5 minutes, until crumbs outside are crisp and golden brown. Serve immediately, still hot, with the herb sauce. Makes 6-9 depending on their size. Serves 2-3

You really don’t need a lot of wasabi paste here. The point is to give the peas a little heat, so I start with no more than a teaspoon. Used with care, wasabi is a gentle and welcome seasoning, but can easily overpower the sweet peas, so I proceed with caution.

You can omit the wasabi and stir in a handful of chopped mint, parsley, and basil instead.

Follow Nigel on Twitter @NigelSlater

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