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About
| Leftover mushy peas from the night before? No problem! Isabella Palmer has created a wonderful recipe to enjoy the next day for lunch. |
Mushy peas are a British classic, but are sadly little seen outside the context of fish and chips. Here Isabella combines leftover mushy peas with a little egg and flour to create breadcrumb-coated ‘cakes’.
You can follow Jenny Chandler's traditional recipe for Mushy Peas using our Marrowfat Peas or try her recipe for Moorish Mushy Peas with Harissa.
Many thanks to Isabella Palmer for this recipe. Isabella is a journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.
Serves 2
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