Nigel Slater’s recipe for pea and wasabi fritters

A crispy herby midweek treat with a touch of eastern warmth

Cook 500g of peas for 4-5 minutes in boiling, lightly salted water. Drain in a colander and leave to cool under cold running water. Tip the peas into a food processor, add 40g of butter and process to a thick, smooth paste. Do not overprocess. Transfer to a mixing bowl and chill.

Once the mixture is cold, beat 2 egg yolks lightly and stir in thoroughly, then mix in 5 tbsp of fine, dry breadcrumbs and 1 small tsp of wasabi paste.

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