These Minted Peas are so easy to make. Using frozen peas and a few other ingredients, they make the perfect addition to a roast dinner or sausage and mash. A delicious way to get some extra greens into your diet and ready in under 10 minutes.
Minted peas are such a simple, but understated side dish. Frozen peas mixed with some spring onion and fresh mint and a little lemon for freshness. It will add a lightness to any meal, as well as a pop of colour.
Why you will love it
- Easy - We have used frozen peas, making these minted peas so easy to make and ready in under 10 minutes.
- Versatile - This is such a versatile side dish and there are so many things that they go with. Take a look at our suggestions below.
- A great way to eat more greens - If you struggle to eat enough greens, then this is a delicious way to make them more exciting.
Ingredients and substitutions
- Peas - You can use fresh or frozen here, but remember that shelling fresh peas will add time. Just don't use canned peas as they will get mushy.
- Butter - We cook the onions in this at the beginning and it adds a lovely caramel flavour.
- Spring onions (scallions) - We used spring onions because they go so well with the freshness of the peas. You could swap them for a small brown onion or even shallots which would add some sweetness.
- Mint - You always want to use fresh mint for this. Dried mint just won't have the same flavour. If you do use dried, you will need less.
- Lemon - This adds a real freshness to the mint peas. We have used juice and zest for extra lemon flavour.
- Oil - This is added at the end to add some extra moisture and really lift all the flavour.
- Salt and pepper - Generously season.
A full ingredients list with measurements is in the recipe card below.
How to make minted peas - Step by step
One: Melt the butter in a pan (a). Add the chopped spring onions (scallions) and cook over a low heat for 2 minutes (b).
Two: Add the frozen peas and 2 tablespoons of the chopped mint. Mix well.
Three: Add enough boiled water to cover all the peas. Put a lid on the pan and return to the heat for 2-3 minutes.
Four: Drain the peas. Add the salt, pepper, lemon juice, lemon zest, oil and remaining mint. Mix well and serve.
What to serve with Minted Peas
Peas and lamb are the perfect combination and anything with mint goes well with lamb. So, why not make our Slow Cooker Lamb Shoulder for a Sunday roast and serve it with Microwave Mashed Potatoes and Roasted Tenderstem Broccoli. If you are looking for another lamb dish to serve these minted peas with, why not try our Baked Lamb Chops?
If you want some total comfort food, then sausage, mash and peas is always a winner. Why not smother it all in our Easy Onion Gravy too? These peas also go well with our Chicken and Leek Pie or a Shepherd's Pie too.
Store: These are best served fresh, however leftover minted peas and be stored in an air tight container in the fridge for 3 days.
Freeze: You can store leftovers in the freezer for up to a year, although they wouldn't taste as fresh. Put them into freezer bags and they can lay flat in the freezer.
Defrost: These will defrost at room temperature in a couple of hours.
Reheat: You can reheat them in the microwave or a saucepan on the hob.
Frequently Asked Questions
You can use fresh or frozen peas to make these minted peas, however we wouldn't recommend using tinned peas because they can get very mushy. Remember to take into account shelling peas out of the pod if you are using fresh.
If you swap the butter for olive oil, then these can be vegan.
• Don't add salt to peas when cooking, as this can actually toughen them up. Instead, add the salt just before serving.
• Don't use canned peas, as these will go mushy when cooked.
• If you use dried mint, then you will need less as it has a more intense flavour.
More vegetable side dishes
- 330 g Frozen peas
- 2 tablespoon Butter
- 4 Spring onions (Scallions)
- 2 tablespoon Fresh mint - finely chopped
- 1 tablespoon Fresh mint - finely chopped
- 0.5 Lemon - Juice and zest only
- 1 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- Melt the butter in a pan. Add the chopped spring onions (scallions) and cook over a low heat for 2 minutes.2 tablespoon Butter, 4 Spring onions (Scallions)
- Add the frozen peas and 2 tablspoons of the chopped mint. Mix well.330 g Frozen peas, 2 tablespoon Fresh mint
- Add enough boiled water to cover all the peas. Put a lid on the pan and return to the heat for 2-3 minutes.
- Drain the peas. Add the salt, pepper, lemon juice, lemon zest, oil and remaining mint. Mix well and serve.0.5 Lemon, 1 tablespoon Olive oil, 1 pinch Sea salt and black pepper, 1 tablespoon Fresh mint
- Don't add salt to peas when cooking, as this can actually toughen them up. Instead, add the salt just before serving.
- Don't use canned peas, as these will go mushy when cooked.
- If you use dried mint, then you will need less as it has a more intense flavour.