This delicious crushed minted peas recipe, is a grown up twist on traditional mushy peas. Ready in just 10 minutes it is the perfect side to serve with fish and chips!
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Minted peas
This delicious crushed minted peas recipe is a classic British side dish that is so easy, it needs just three ingredients and minimal prep. Fresh and light, with garden peas rather than marrowfats, I think far this is a much nicer twist on mushy peas.
Minted peas are very versatile as a side dish, and perfect for summer. Serve with different meats (especially lamb) or fish, or with light vegetarian main dishes as a bright and zingy treat.
I find this recipe is just as good served cold, perhaps with a frittata, so you may want to make extra for tomorrow’s lunch.
Frozen peas are always great quality and so fresh as they are frozen within hours of being harvested. You can make this crushed minted peas recipe restaurant style with sweet petit pois or use everyday peas for a weeknight dish.
Why make crushed minted peas?
- So quick and easy
- A delicious twist on that bag of frozen peas that everyone has to hand
- Inexpensive everyday ingredients
Minted Peas Ingredients
- Frozen Peas – For a more sophisticated dish use petit pois, but the regular everyday frozen peas are also great.
- Butter – Salted or unsalted, it doesn’t matter
- Fresh Mint – Use regular common garden mint (mentha spicata) for this, not fierce peppermint or the fancy varieties that are supposed to taste of chocolate or pineapple!
Mint is remarkably easy and fast to grow, and spreads like wildfire. Plant some, but keep it in a container, or window box so it doesn’t take over in the garden. Keep cutting it to keep the fresh, soft leaves coming, and cut it right back at the end of autumn for fresh growth in spring.
How to make smashed minted peas – step by step
Step by step instructions, with hints and tips for how to make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Bring a pan of water to the boil. Then add the peas. Once the pan has come back to a simmer, cook for three minutes.
Alternatively put the peas in a microwave-safe bowl, or jug. Pour a kettle of boiling water over the top and microwave for about three minutes, or until defrosted and cooked.
Step Two – While the peas are cooking, cut the mint into fine ribbon. Reserve a few whole leaves for garnishing.
Step Three – Drain the peas, and return to the pan, along with the butter. Stir over a low heat until the butter has melted.
If you are making your minted peas in the microwave add the butter and cook for another 10 seconds.
Step Four – Smash the peas with a potato masher. Alternatively, briefly pulse with a stick blender or in a mini chopper or food processor. You want to retain some texture, rather than make a smooth puree.
Step Five – Stir through the mint leaves, and season with sea salt and pepper to taste. Add a squeeze of lemon when serving with fish or lamb.
Variations
- Add a squeeze of lemon juice or some zest. I find this is especially good if serving with lamb.
- Fry a shallot or garlic and stir in.
- Serve either hot or cold.
- Make it vegan by substituting good quality olive oil for the butter.
Storage / Freezing
Can be kept in the fridge overnight and served cold the next day.
Hints and Tips
- Do not add salt to the water when cooking the peas, as it can make the skins tough.
- Serve on toast as a twist on avocado toast. Think of it as British bruschetta!
FAQS
Both will work perfectly, although the recipe uses frozen peas. You will need about three times the quantity of fresh peas. Cooking time will be the same.
Either boil on the stove top for 3 minutes, or put in a microwaveable bowl, pour over a kettle of freshly boiled water and microwave for 3 minutes.
It best not to add salt to the cooking water, as it can cause the peas to toughen up.
More Peas, or serve with
- Braised lettuce and peas – the best way to cook lettuce!
- Pea and lettuce soup – fat free and delicious!
- Pasta and pea pesto – use fresh, frozen or canned peas for this delicious pesto
- Cannon of lamb – garlic and lemon lamb pairs perfectly with peas
- Savoury mince – this is already packed with veggies, but the peas go wonderfully with it!
Easy Smashed Minted Peas
Ingredients
- 150 g frozen peas (1½ cups)
- sprig of fresh mint (stalk discarded and leaves chopped)
- 1 tbsp butter
Optional
- squeeze of fresh lemon juice
Instructions
- Heat a pan of water and simmer the peas for 4 minutes. Alternatively, cook the peas in a bowl in the microwave, covered with a little boiling water.
- Drain and return to the pan. Add the butter.
- Smash the peas with a potato masher, or briefly pulse with a stick blender or in a mini chopper or food processor. You want to retain some texture, rather than make a smooth puree.
- Stir through the mint leaves, season with sea salt and pepper to taste. Add a squeeze of lemon when serving with fish or lamb.
Beth
this is a fantastic way to cook and serve peas!
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Lovely and clean-tasting way to have mashed peas.
Sus
I don’t like peas on their own, but as soon as mint is added to the mix I love them!
Helen
So quick and easy, and a good twist on mushy peas.
Michelle
Love smashed and minted peas! so delicious!
Emma
Great way to make smashed peas!
Pam
I love this so much – such a great use of frozen peas!
JulieP
I love peas – this is our new go to with fish and chips!
thanks for the recipes.
Diana
Adding the lemon makes them taste even more amazing – what a great idea!
Nina
best way with frozen peas! 10/10!
Wendy M
These minted peas are absolutely amazing and perfect to go with fish and chips. The mint isn’t overpowering and makes the peas that little bit more exciting.
Bryan B
A very tasty version of mushy peas and very easy to make.
Gail Matthews
Mint with peas always adds that extra special flavour and just right for serving with lamb.
connie
Super amazing that something so simple can become something so delicious. So much better than mushy peas.