Peel the sweet potato and cut into large pieces, peel the shallot and cut into small cubes. Heat 1 tablespoon of rapeseed oil in a saucepan, sauté the potato pieces and shallot cubes briefly, add the vegetable stock and whipped cream (save 1 tablespoon), pour in and cover for approx Let simmer for 20 minutes.

After 15 minutes add the peas and simmer for another 5-10 minutes. Add the parsley and puree everything finely. Season with salt and pepper.

Cut the feta cheese into pieces. Whisk the egg and 1 tbsp cream with salt and pepper in a deep plate. Place the flour and panko crumbs on separate plates. First turn the feta pieces in flour, then pull them through the egg mixture and finally turn them in the panko crumbs, lightly pressing the breading on.

Heat the remaining oil 3 tablespoons in a pan and fry the feta pieces in it for about 4-5 minutes, turning them carefully several times. Remove from the pan and drain on kitchen paper. Briefly heat the pea soup again. Cut the chives into small rolls . Sprinkle pea soup with chives and serve with pieces of feta.