Spicy Pea Patties with Tzatziki

MAKES: 24

Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

250 g (9 oz) frozen petit pois or peas

1 tbsp olive oil

1 onion, finely chopped

1 tsp ground cumin

1 tsp sesame seeds

1 red chilli, seeded and finely chopped

20 g (¾ oz) fresh coriander, chopped

1 medium egg

50 g (2 oz) fresh breadcrumbs

Plain flour, for dusting

Vegetable oil, for shallow frying

FOR THE TZATZIKI:

1 medium courgette, finely grated

2 garlic cloves, crushed

4 tbsp finely chopped mint

200 g (7 oz) Greek yoghurt

Salt and freshly ground black pepper

To make the tzatziki, mix all the ingredients together in a jar or a container with a lid; season and chill.

Place the petit pois in a large bowl and cover with boiling water from the kettle. Leave to stand for a minute, then drain well in a colander. If using peas then cook according to the instructions on the pack.

Heat the olive oil in a small frying pan and gently cook the onion for 3 minutes until beginning to soften. Stir in the ground cumin, sesame seeds and chilli, and cook for a further 2–3 minutes.

Place the onion mixture in a food processor with the drained peas and blitz for a few seconds until coarsely ground. Add the coriander and egg, and blitz again until evenly combined (the mixture should resemble a thick, coarse paste). Stir in the breadcrumbs and season well.

Take teaspoons of the mixture and, with floured hands, shape them into 24 small balls, and then flatten them slightly into discs.

Gently heat about 2 cm (¾ in) of vegetable oil in a deep-sided frying pan. Drop a little of the mixture into the oil to test if it is hot enough. If it sizzles and browns, the oil is ready.

Fry the patties in 2–3 batches for 1 minute each side, until golden and crisp on the outside. Remove with a slotted spoon, drain on kitchen paper and allow to cool. Pack in an airtight container and serve with the tzatziki.