Instructions

1. In a bowl mix mashed potatoes, peas, chives, parsley,flour, and 1 egg.
2. Add salt, pepper, and paprika, mix well.
3. Place a sheet of parchment paper on a baking sheet and dust with flour.
4. Flour hands slightly and scoop a heaping tablespoon of mixture into your hands and form into a round patty.
5. Place patties on flour dusted parchment paper and place in fridge for 1 hour.
6. Take patties out of fridge.
7. In a bowl crack 2 remaining eggs salt and pepper till whites and yolks are well blended.
8. In another bowl pour in the 2 cups of bread crumbs.
9. Take the patty, coat well with egg mixture then place in bread crumbs and bread well.
10. Place breaded fritters into the fridge again for 1 hour.
11. In a deep frying pan heat up 3 cups of canola oil to around 350° F.
12. Place fritters carefully into the oil and cook for about 4 minutes turning them over to cook for another 4 minutes or until golden brown.
13. Take out of oil letting any excess oil drip off and place on a plate with some paper towel.
14. For the Salad: In a nice sized salad bowl toss in mixed greens and edible flowers.
15. Sprinkle in green onion and Goji berries.
16. For the Dressing: In a small bowl blend with a whisk olive oil, mustard, mayo, wasabi, balsamic vinegar and whipped honey.
17. Add in some crushed sea salt and crushed black pepper.
18. Mix again with a whisk.
19. Pour over salad and toss.
20. Plate fritters and salad.
21. Ready to serve.