Marrowfat peas are classically used to make mushy peas. This recipe is great if you have some mushy peas left over and you want to make something a little more refined with this humble yet delicious pulse. We sourced ours from Hodmedods, soaked them overnight in water with a little bicarb of soda, then simmered them for about 40mins in fresh water until very soft and breaking down.

Marrow Fat Pea Snack - Hannah Thomas

INGREDIENTS

Makes 20x snack size fritters

For the fritter filling
150g cooked, set marrowfat mushy peas
150g poached hake, flaked
1 tbsp fresh mint, roughly chopped

For the cider batter
100g GF self-raising flour
65ml sparkling cider
20ml soda water
Pinch salt

To garnish
2tbsp homemade tartare sauce
20 medium size mint leaves, for frying

METHOD

  1. Combine the marrofat peas, fish and mint, season with salt and pepper, then shape into 13g rounds.

  2. Whisk together the batter ingredients to a thick batter

  3. Fry the mint leaves at 160C for approx. 30s until crisp, drain on towel

  4. Dip the marrowfat pea rounds in the batter, fry at 180C for 30-40s until golden brown, drain, season with flaky salt and lemon. Top with a small dollop of tartare sauce and garnish with a crispy mint leaf