Combine the mash potato with the egg , flour, salt and pepper.
Cut the Feta cheese into ½cm cubes and chop the pea shoots roughly stirring both into the potato mix.
Heat the oil and butter in a non stick frying pan.
Place heaped teaspoons of the mixture into the frying pan, pressing down gently until they are flat.
Fry for 4 minutes on each side until golden brown.
To make the dip combine the crème fraiche, honey, mint and lemon juice
Serve with a crisp green salad.