Mark Hix's Feta and Pea-shoot Fritters with Mint Dip

Say hello to pea shoots, the crisp, healthy green of the moment with, naturally, a devoted website: peashoots.com

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   1. Combine the dip ingredients and set aside. Peel and cut up the potatoes, boil until tender, drain well and mash (you should have about 440g of dry mashed potato). Combine the mash with the eggs, flour, and some salt and pepper.
   2. Cut the feta cheese into 5mm cubes and chop the pea shoots roughly. Fold both into the potato mix.
   3. Heat the oil and butter in a nonstick frying pan.
   4. Place heaped teaspoons of the mixture in the frying pan, pressing down gently until they are flat. Work in batches as necessary (you should get about 12 fritters).
   5. Fry gently, for 4 minutes on each side until just golden brown, turning carefully.
   6. Serve with the dip and, if wished, a crisp green salad.