Fill a stock pot half ways with water, season generously with sea salt, and heat with a high heat, once it comes to a boil, add in the frozen peas, boil for 2 to 3 minutes or until just tender, then drain into a colander and rinse under cold water

Add half of the boiled peas into a large bowl, using a potato masher or large fork, mash down on the peas until well mashed

Add the flour into a separate large bowl, along with the baking powder, mix together, then make a well in the middle, crack in the egg and whisk the egg, then add in the milk and whisk everything together until you get a creamy batter

Once you end up with a creamy batter, add in the mashed peas, along with the other boiled peas, the chopped onion, grated garlic, grated cheese, and chopped parsley, then season with sea salt & black pepper, mix together until well mixed, if your mixture is too thin, add in more flour, if it's too thick, add in more milk

Heat a large fry pan with a medium heat and add in the sunflower oil

After a couple of minutes, add in spoonfuls of batter into the hot oil, all in a single layer and evenly spaced out, cook in batches to not overcrowd the pan, fry for 3 to 4 minutes per side or until golden and crispy, transfer the fritters into a dish with paper towels as you finish each batch

To make the yogurt dipping sauce, add the Greek yogurt into a bowl, along with the grated garlic, dried dill, lemon juice, and olive oil, then season with sea salt and a generous portion of black pepper, whisk together

Add the yogurt sauce into a dish and decorate the fritters around it, enjoy!