Makes 14


50g butter

60g flour

tsp cornflour

350ml milk

80g mushy peas

75g crumbled Kirkhams Vegetarian Lancashire cheese

1 tsp mint sauce


1 egg

breadcrumbs to coat


200g mayo

30g capers, finely chopped

juice half lemon

25g English mustard


Melt the butter, add both flours, cook 3 minutes

Gradually add the milk to form a thick sauce

Spread on a lined tray to cool completely

Put into a bowl and add the peas and cheese and mint

Roll into 30-40mm balls

Then dip in flour, egg and the breadcrumbs

Deep fry for 6 minutes

Dip – mix everything together

Serve hot and dip in!