Name: Marrowfat pea fritters
Prep time: 18 min
Total time: 22 min
Yield: 3 servings
Ingredients: 2 pack Marrowfat peas (tinned); 80 g Plain flour; 12 g Onion (dried, flakes); 4 g Cumin (ground); 15 ml Malt vinegar; 50 ml Vegetable oil (sunflower or rapeseed); 3 g Black pepper (ground); 3 g Salt (fine)

Marrowfat pea fritters

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.05 L

Active

18 min

Total

22 min

Ingredients

Marrowfat peas (tinned) 2 pack
Plain flour 80 g
Onion (dried, flakes) 12 g
Cumin (ground) 4 g
Malt vinegar 15 ml
Vegetable oil (sunflower or rapeseed) 50 ml
Black pepper (ground) 3 g
Salt (fine) 3 g

Marrowfat peas are one of the cheapest sources of protein in a British supermarket and they are dull straight from the tin. Fried into patties they are not.

Drain them very well and crush them roughly. Some whole peas left in is correct; a smooth paste is worse.
Dried onion, cumin, salt and pepper through them. Then the flour, a third at a time, until it holds when squeezed. It should be stiff.
Ten minutes standing lets the flour take up the moisture and firms it considerably. Skipping this is why fritters collapse.
Oil hot. Patties flattened to about a centimetre. Five minutes before turning, once only.
Malt vinegar shaken over as they come out of the pan.

Malt vinegar rather than cider here, deliberately. The dish is a chip shop dish and that is the flavour it wants.

Serves 3.

What this was adapted from

Mushy pea fritters and the wider family of British chip shop battered peas

a wet batter and a deep fryer → flour worked into the peas and shallow frying

Deep frying is out of reach on one burner. Working flour into the crushed peas makes a patty that holds in a shallow pan, denser than a battered fritter and closer to a falafel in texture.