Photograph: Kate Whitaker
Melt the butter in a small frying pan and gently cook the shallots until soft. Add the vinegar and season lightly. Turn up the heat slightly and cook for another 3 minutes. Tip the shallots into a bowl and set aside to cool.
Crush the peas with a fork. Add the shallots, flour, egg yolk and mint and mix well. With damp hands, shape the mixture into 8 patties. Heat the oil in a large frying pan and fry the patties over a medium heat for 2-3 minutes on each side; do this in batches if necessary. As they're cooked, transfer the fritters to a plate lined with kitchen paper. Top with a small dollop each of crème fraîche and smoked chilli jelly.