In a large heavy bottomed pot, sauté sliced shallots and garlic in melted butter for five minutes until lightly browned. Add heavy cream and reduce liquid by half. Add the peas to the pot and stir over a medium heat for 3–5 minutes. Remove pot from the heat and allow to cool for a few minutes. Transfer ingredients to a food processor and blend together. Add pea mixture to a large bowl along with one cup of panko and one cup of flour, salt and pepper. Combine ingredients, then gently fold in the egg whites.
Mold the pea mixture into 3 oz. fritter patties. Dip each fritter into the remaining panko and pack the breadcrumbs onto the fritter tightly. Deep fry each fritter approx. 3–4 minutes in at least 4 inches of oil. To serve, top with lemon minted yoghurt sauce.
Lemon Minted Yoghurt Sauce:
Place all ingredients in a bowl and mix thoroughly. Let the mixture sit for a minimum of 20 minutes to allow the flavours to develop.
Goes perfectly with GUINNESS® Draught