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Minted mushy peas in a black bowl on a grey slate with a fork and spoon, garlic and lemon on it .
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5 from 2 votes

Minted Mushy Peas

These Minted Mushy Peas are the perfect side dish to your fish & chip supper. Green, fresh and zingy, they are free from the top 14 allergens! 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: British
Diet: Gluten Free
Servings: 4 -6 servings
Calories: 114kcal
Author: Lauren Woodger

Equipment

Ingredients

  • 400 g (2.5 cups) garden peas frozen
  • 1 clove garlic crushed
  • ½ small onion finely chopped
  • 5 g (2-3 sprigs) fresh mint
  • 1 tablespoon olive oil
  • 1 squeeze fresh lemon juice
  • salt & pepper to taste
Metric - Us Customary

Instructions

  • Chop the onion really finely and crush the garlic with a garlic press. (See tips and tricks below) then fry them gently in a saucepan with some olive oil on a low to medium heat for 4-5 minutes until soft.
  • While the onion and garlic are cooking, boil the peas in a separate saucepan in some water for 3 minutes, then drain into a sieve or colander.
  • Finely chop the mint and slice the lemon in half.
  • Add the cooked peas to the saucepan with the onion and garlic and add the fresh mint.
  • Mash with a potato masher until most of the peas are crushed. You want to leave some whole ones for texture.
  • Add a squeeze of lemon, then season with salt and freshly ground black pepper and stir.

Notes

Tips & Tricks
  • Chop the onion really finely and use a garlic press to mince the garlic. As you won’t be blending the peas and just using a potato masher, this will mean you won’t get huge chunks of garlic or onion in your mushy peas. Unless you love big chunks, then in which case, cut them larger!
  • If you prefer a smoother texture, use a stick blender to blend the peas, until they resemble the texture of a thick puree. The peas are delicious served with scallops like this!
  • Add the mint slowly & taste as you go, adjusting the amount of mint used to tailor it to your taste preference. 
  • Balance the Sweetness. Adding a pinch of sugar to the cooked peas can help balance any natural sweetness lost during freezing and cooking.
  • Add a touch of creaminess. For a richer and more decadent flavour, stir in a splash of heavy cream or crème fraîche. ( Dairy-free if needed)
Substitutions
Olive Oil - If you don’t need the recipe to be dairy free you can fry the onions and garlic in a tablespoon of butter.
Please note this recipe hasn't been tested in cups.
Please double check all packaging for allergens.

Nutrition

Calories: 114kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 54mg | Potassium: 254mg | Fiber: 6g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 2mg