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Place the frozen peas in a bowl and pour over boiling water. Leave for 2–3 minutes to thaw, then drain, rinse, and set aside.
Peel and finely grate or dice the garlic. Finely chop the mint, reserving about a third for the yogurt sauce.
Mash half of the peas with garlic, 80ml water, and nutritional yeast (optional) until smooth.
Finely chop the remaining peas and mix with the chopped mint, flour, lemon zest, salt, and pepper.
Combine both pea mixtures until well mixed.
Form small patties with the mixture. Fry in a lightly oiled pan over medium heat for 3–4 minutes per side until golden and crispy, or bake in a preheated oven at 200°C (400°F) for 12–15 minutes, flipping halfway.
Mix the reserved mint into the yogurt, then serve the fritters warm with the mint yogurt on the side. Enjoy!