Coarsely mash thawed peas in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Using 1/4 cup of the pea mixture for each, shape four 3-inch-wide fritters and transfer to the pan.
Photo: Jason Donnelly
Cook until crispy, adjusting heat if necessary to prevent burning, about 3 minutes per side.
Transfer the fritters to a paper-towel-lined plate and sprinkle with 1/8 teaspoon salt.
Repeat with the remaining pea mixture and 1/8 teaspoon salt.
Combine greens (and/or pea shoots), cucumber, radishes and mint leaves in a large bowl.
Add 1/2 cup of the reserved sauce and toss to coat.
Top the salad with the remaining 1/4 cup feta and the fritters.
Serve with the remaining sauce and garnish with lemon zest, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
