Skip to Content

Feta and Pea Shoot Fritters


  • 1 lb potatoes
  • 2 eggs
  • 2 tbl flour
  • salt and black pepper
  • 5.5-6 oz feta cheese
  • 3.5 oz pea shoots (or clover sprouts)
  • 2 tbl olive oil
  • small pat of butter
Mint Dip:
  • 2 tbl crème fraîche
  • 2 tbl chopped mint
  • 1 tbl honey
  • 2 tbl lemon juice


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.

Adapted from

Shop Ingredients