1. Peel and cut up the potatoes, boil until tender, drain well and mash. Combine the mash with the eggs, flour, and some salt and pepper. Cut the feta cheese into cubes and chop the pea shoots roughly. Fold both into the potato mix.
2. Heat the oil and butter in a nonstick frying pan. Place heaped teaspoons of the mixture in the frying pan, pressing down gently until they are flat. Work in batches as necessary (you should get about 12 fritters). Fry gently, for 4 minutes on each side until just golden brown, turning carefully.
3. Serve with the mint dip and, if wished, a crisp green salad.