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If you don’t have any leftover mash, put the chopped potato into a pan of cold water and bring to the boil. Cook for 8–10 minutes until soft. Drain in a colander, then mash with a fork or pass through a potato ricer into a large bowl.
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Add the peas, chopped herbs and spring onions and season well. Shape the mixture into 6–8 patties, depending how large you want them.
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Heat 1 cm (½ inch) of oil in a large frying pan. Fry the potato fritters on each side for 3–4 minutes, in batches if you need to, so as not to crowd the pan. Try not to move them around too much – you want them to develop a crust and they can be quite delicate.
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Meanwhile, mix all the ingredients for the salsa together in a small bowl.
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Serve the fritters warm with the salsa on the side, making sure you get plenty of the limey tomato juice from the bottom of the bowl.