Fotheringhay Fritters

200g (7oz) marrowfat dried peas,soaked 200g (7oz) bacon rashers, de-rinded 100g (4oz) pea flour 75g (3oz) butter, melted 15ml (1 tablesp) onion, chopped 2.5ml (½ teasp) chilli powder freshly milled black pepper 1 egg, size 3, separated To shallow fry:      25g (1oz) pea flour To deep fry:      25g (1oz) breadcrumbs 1 egg, size 3, beaten oil for frying

Cook dried peas according to packet instructions, then drain throughly. Purée peas in a food processor. Add remaining ingredients, except the egg white, and mix well. Whip the egg white to soft peak stage and fold into the mixture. Divide the mixture into 10 portions and flatten to about 1cm (½") thick. Chill.
To shallow fry: coat in pea flour, then fry in a little oil for 3 minutes each side, until crisp and golden.
To deep fry: coat in beaten egg and breadcrumbs and fry for about 4 minutes, until fritters are golden brown and begin to float.

Makes 10 fritters