Vegetarian recipe ideas
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Put the frozen peas into a bowl and pour over a kettle of boiled water. Leave for 5 minutes, then run under cold water until cool. Drain well then spread out to dry on kitchen paper.
Put the peas into a small food processor with the lemon zest and juice, and some seasoning, and whizz until smooth.
Line a baking tray (that will fit in your freezer) with cling film. Form the pea purée into four 2cm-thick round patties and put on the cling film. Cover and freeze for 1 hour or until very firm
Meanwhile, whizz the cornflakes to fine crumbs. Tip into a bowl and mix with the toasted sesame seeds and a little seasoning.
Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, and spritz with the spray oil. Put the beaten eggs into a bowl and put next to the cornflakes and baking tray.
Working quickly, remove the pea patties from the freezer and dip one first in the crumbs, then in the egg, then the crumbs again, the egg again and finally the crumbs for a third time, making sure each patty is completely covered. Put onto the baking tray and repeat with the remaining patties.
Spray each with oil and bake for 20 minutes or until crisp and golden. Serve straight away with crème fraîche and lemon wedges.
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