Pea, ham and mint salad with a crispy egg

Preparation tirme
less than 30 mins

Cooking time
less than 1

Serves 2

By Matt Tebbutt
From Saturday Kitchen


  • 3 free-range eggs
  • 50g/1¾oz plain flour
  • 100g/3½oz Panko breadcrumbs
  • vegetable oil, for deep-frying
  • 500g/1lb 2oz frozen peas, defrosted
  • ladle warm ham stock, from cooking or from a cube
  • handful fresh peas
  • 10 mangetout
  • 300g/10½oz cooked ham hock, shredded
  • 75g/2½oz pea shoots
  • 2 fresh mint sprigs, leaves picked
  • 25g/1oz Parmesan shavings
  • 3 tbsp olive oil
  • ½ lemon, juice only
  • salt and freshly ground black pepper
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