Prepare the potatoes: Grate the new potatoes on the large holes of a box grater (or use a food processor). Place the grated potato in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as you can. Why: Removing excess water prevents soggy fritters and helps the chickpea flour bind and crisp the exterior.

Prep the chickpeas and aromatics: Drain the canned chickpeas and spread them on a cutting board. Use the side of a chef’s knife or the back of a fork to lightly press them so some whole chickpeas remain for texture but the mixture can hold together. Thinly slice the spring onions and finely chop the mint. Why: A lightly mashed texture gives a pleasant bite and prevents the fritters from becoming paste-like; fresh herbs and scallions provide brightness and lift.

Mix the base: In a large mixing bowl combine the drained chickpeas, squeezed grated potatoes, 1/2 cup chickpea flour, sliced spring onions, chopped mint, 3/4 tsp of the salt (reserve the remainder for seasoning later), 1/8 tsp black pepper, and the optional smoked paprika. Stir until you have an even mixture. If it feels loose, add up to 1 more tablespoon chickpea flour. Why: Chickpea flour both binds the mix and crisps up in the pan — start with the measured amount, then adjust for moisture so the mixture holds a loose patty shape without being dry.

Test the seasoning and consistency: Form a 1.5–2 inch test fritter and fry briefly in a nonstick skillet with 1 teaspoon olive oil over medium heat (about 1–1½ minutes per side) to check seasoning and texture. Why: Frying a small test fritter lets you correct salt, pepper or flour before you commit the whole batch; better to adjust now than after frying all the fritters.

Shape the fritters: Use slightly damp hands or an ice-cream scoop to portion the mixture into 8 even fritters (about 80–90 g each). Press them gently into rounds about ¾ inch thick — not too compact, keep some air so they cook through. Why: Uniform size ensures even cooking; a slightly loose press keeps the interior tender while the exterior crisps.

Make the lemon‑mint yogurt: In a small bowl combine the Greek yogurt, lemon zest, lemon juice, remaining 1/4 tsp salt, a pinch of black pepper and 2 tablespoons of chopped mint. Taste and adjust lemon or salt. Why: The yogurt provides a cool, acidic counterpoint to the rich, fried fritters — zest keeps the lemon oily aromatics while juice adds bright acidity.

Heat the pan: Set a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers (not smoking), lower the heat slightly — medium-low to medium. Why: A hot pan gives an immediate sear to the fritter exterior; lowering slightly prevents the oil from burning and allows the interior to cook through without over-browning.

Fry the fritters: Add fritters so they have breathing room (4 at a time depending on pan size). Cook 3–4 minutes per side until deep golden brown and crisp; flip carefully with a thin spatula. If they brown too quickly, reduce the heat. After each batch, transfer to a wire rack set over a baking sheet to keep them crisp; if desired, keep warm in a 100°C/210°F oven. Why: Cooking in batches and using a wire rack prevents steam from softening the crust; a steady moderate heat develops color (Maillard reaction) which gives flavor.

Finish and plate: Divide pea shoots onto 4 serving plates as a bed. Place two warm fritters on each plate (or three small fritters), spoon 3 tablespoons of the lemon‑mint yogurt alongside or dolloped on top, sprinkle a few extra mint leaves and a grind of black pepper and a light drizzle (about 1 teaspoon) of olive oil per plate. Why: The cool yogurt and peppery greens balance the warm fritters, and the olive oil adds silk and sheen.

Serve immediately: The fritters are best served right away while the exterior is crisp and the interior tender. If you must keep them for a short time, use the low oven to preserve crispness and re-crisp for a minute in a hot skillet before serving. Why: The contrast of textures (crisp exterior vs. soft interior) and the temperature contrast with the yogurt deliver the best eating experience.