This fresh summer dish showcases delicious peas together with courgette, mint and cumin. Perfect as a light lunch or vegetarian starter.
Many thanks to Jenny Nalborczyk for the recipe inspiration.

Ingredients
• 2 medium courgettes
• 1 free-range egg
• ½ tsp baking powder
• 3 tbsp plain flour
• 2 tbsp chopped fresh mint
• 1½ tsp ground cumin
• 100g frozen peas, thawed
• butter, for frying
• freshly ground black pepper
• pinch of sea salt
For the mint yoghurt
• 2 tbsp plain yoghurt
• 1 tsp chopped fresh mint
• pinch of sea salt
To serve
• 150g baby plum tomatoes
Method
- Grate the courgettes into a clean tea towel and squeeze out the moisture into the sink.
- Whisk together the egg, baking powder, flour, cumin and mint in a large bowl and season with black pepper and sea salt.
- Add the courgette and peas to the batter.
- Heat a knob of butter in an AGA Cast Aluminium 28cm Creperie Pan on the AGA boiling plate.
- When the butter starts to bubble, drop in three heaped tablespoons of the courgette mixture.
- Fry for 1–2 minutes, or until golden-brown on each side.
- Keep the cooked fritters warm in the warming oven while you cook the remaining batter.
- To make the dip, stir together the yoghurt, chopped mint and sea salt in a small bowl.
- Serve the fritters with the yoghurt and baby plum tomatoes.