Boil the potatoes for about 15 minutes until cooked.
Meanwhile, in a large frying pan, heat a tablespoon of olive oil over a medium heat and add the finely sliced leek and sauté for a few minutes before adding the spring onions, garlic, spring greens and peas. Sauté for 10 minutes until soft then remove from the heat.
Drain the potatoes and return them to the saucepan. Pour over the olive oil, Almond Breeze®, wholegrain mustard, salt and pepper and mash together.
Tip the sautéed green vegetables into the saucepan with the mashed potato and stir. Add the chopped parsley and stir again.
Use your hands to shape the mixture into 10 round fritters, each about an inch thick. Place on a plate and chill in the fridge for 15 minutes.
When the fritters have chilled, remove them from the fridge.
Return the frying pan to the heat and use a little olive oil to wipe around the pan. Add 3 or 4 fritters at a time and cook for 5 minutes on each side until the outside starts to crisp and turn golden brown. Repeat with the remaining fritters until they are all cooked.
Serve the spring vegetable fritters with a green salad.