• Description:

    Traditionally prepared as a side dish to fish and chips, a bit of mint really gives these peas a fresh touch that works well with heavier mains. Here, we’ve used Rhodes Processed Peas to make preparation that much easier. Not only is this recipe a delightfully creamy take on this much-loved veggie, but it’s also incredibly easy to make and allows for some extra heat if you’re a spice-lover (see ‘Tips and variations’ below). Serves: 2 - 4

  • Ingredients:

    15 ml (1 tbsp.) butter
    1 can (410 g) Rhodes Processed Peas in Brine, drained

    30 ml (2 tbsp.) chopped mint leaves
    45 ml (¼ cup) cream

    Salt and coarsely ground black pepper

  • Method:

    1. Place the butter in a saucepan with the Rhodes Processed Peas and the mint.
    2. Add the cream, stirring occasionally until the peas are heated through.
    3. Coarsely mash the peas. Season to taste with salt and pepper and serve.

      Tips and variations
      • If you love spice, fry a chopped onion and 30 ml curry powder in the butter, then proceed as suggested using coriander leaves instead of the mint.

      Recipe supplied by Rhodes