Pea and parmesan fritters
For the fritters
2tbsp extra virgin olive oil, plus extra for frying
½tsp caster sugar
200g fresh peas, shelled 4 medium eggs
1tbsp lemon juice
75g parmesan, freshly grated 4tbsp flat-leaf parsley, coarsely chopped, plus extra to serve (optional)
For the rocket salad (optional)
large handful rocket leaves 1tbsp extra virgin olive oil squeeze of lemon juice handful of parmesan shavings
Put the 2tbsp of olive oil in a medium saucepan with 3tbsp water, ½tsp of salt and the sugar. Bring to a simmer over a high heat, add the peas and cook, tossing occasionally, for around 3 minutes until just tender, then drain and set aside.
Whisk the eggs in a large bowl with the lemon juice and season with salt and pepper, then fold in the peas, parmesan and parsley. You can do this in advance.
Heat a large non-stick frying pan over a high heat, add about 1tsp oil, then drop tablespoons of the mixture into the pan, spreading them out into omelettes 10cm in diameter. Cook for about 1 minute each side until really golden. You will need to do this in batches, draining them on a double thickness of kitchen paper as you go, adding more oil to the pan as necessary.
If serving with the salad, toss the rocket leaves in a bowl with enough olive oil to coat them, then season with a squeeze of lemon juice and a pinch of salt.
To serve, divide the fritters between 4 plates, pile the salad on top, scatter over a few parmesan shavings and drizzle over a little more oil. Alternatively, just scatter the fritters with a little more flat-leaf parsley.