These easy green pea fritters are both vibrant in colour and taste. You can whip them up in no time using frozen peas, a touch of mint, garlic, spring onions and a couple of basic binding agents.
They make a great snack or appetiser and they work well in lunch boxes too. Babies and toddlers love these nutritious fritters! Make them kid-friendly by leaving out the mint, mustard and garlic.
What are pea fritters?
Pea fritters are small cakes or patties made from peas, a few flavourings and binding agents.
We make them by whizzing fresh or frozen peas with flour, eggs and spices to form a thick batter. The batter is then spooned into a shallow frying pan and shaped into round, flat cakes.
They're fried until crispy and light golden brown in colour.
What's to love about these pea fritters
- Pea fritters are not only delicious but also nutritious, as they provide a good source of plant-based protein.
- A healthy snack to keep in the fridge.
- Works great in lunch boxes.
- This crispy pea fritter recipe only takes a few simple steps and 15 minutes to make.
- You can modify the amount of spices and herbs to cater to younger taste buds.
- These pea fritters have a wonderful texture, as the batter is thick and doesn't spread thinly in the pan while frying, resulting in nice and thick fritters.
- Make the most of your garden's pea abundance. A great way to utilise your fresh harvest!
Key ingredients and substitutions
This recipe calls for frozen green peas as they are readily accessible and convenient to have on hand.
However, if you're fortunate enough to have fresh peas from your garden, you can certainly use them instead.
Including spring onions in the recipe adds freshness and a lot of flavour.
If you don't have self-raising flour to hand, you can use the same amount of all-purpose flour and add ½ teaspoon of baking powder.
The combination of fresh mint leaves, garlic and mustard powder adds a bit of punch to these pea fritters.
However, if you're cooking for younger ones who may not enjoy these flavours as much, feel free to leave them out or use a smaller amount.
You can also replace the fresh garlic with garlic powder. Add a pinch of chilli powder if you'd like a bit of spice.
We're also including lemon zest from half a lemon to give the fritters a lively touch.
You won't need much oil. If you have a non-stick frying pan, you can use a tiny amount of oil, just enough to prevent sticking.
Another option is to wipe the pan out with kitchen paper after heating the oil.
You can use vegetable oil, olive oil or any other oil of your choosing.
Yoghurt for serving
We love to use thick Greek yoghurt. You can add a bit of garlic to the yoghurt for extra flavour, or mix in some more chopped mint for a flavourful yoghurt sauce.
How to make pea fritters - Quick summary
- Blend half of the thawed peas and chopped spring onions together in the bowl of a food processor until smooth.
We'll save the remaining half of the peas to add later for some texture in the fritters.
- Add the two large eggs and whiz again.
- In a large bowl, mix the flour and remaining dry ingredients together, then add them to the food processor along with the mashed peas and spring onions.
- Whizz until you have a smooth batter. Scrape down the sides of the bowl to ensure everything's incorporated.
- Gently stir in the remaining peas without blending them. We want the second addition of peas to stay whole.
- Heat a little oil in a pan over medium heat.
- Drop heaped tablespoons of the pea mixture/batter into the pan. Please exercise caution to prevent any hot oil from splattering.
- Shape them roughly into fritter shapes and fry over medium-low heat until both sides turn a light golden colour. A rubber spatula works great for flipping them over.
For even cooking, you can place a lid on the pan while frying.
- Repeat for any remaining batter.
- For evenly sized patties, try using an ice cream scoop to measure out the fritter batter.
- Use two spoons to shape each mound of batter into a rough, flattish circle.
- Keep the heat to medium-low to prevent the fritters from cooking too quickly on the outsides.
- Covering the pan with a lid while frying helps to trap the heat and ensures more even cooking of the fritters.
- Place the cooked pea fritters on a plate lined with paper towels to absorb any excess oil.
- Squeeze some fresh lemon juice over and a grinding of black pepper for a bit of zing.
- For an extra boost of protein, serve them as a side dish with grilled chicken, fish or steak.
- Use them as a base for a vegetarian burger or sandwich.
- Top them with a dollop of sour cream or Greek yoghurt and sprinkle with fresh herbs.
- Serve them with a fried or poached egg on top for a breakfast or brunch option.
- Pair them with a simple green salad for a light and refreshing meal.
- Serve them as an appetiser along with other finger foods with a dipping sauce like tzatziki, aioli, romesco sauce or sweet chilli sauce.
- Make a pea fritter wrap or taco by stuffing them into a tortilla with fresh veggies and your favourite sauce.
- Use them as a filling for pita bread or flatbread along with some crunchy lettuce, feta cheese and sliced tomatoes.
- Serve with a spicy sauce like red chimichurri.
- Serve them alongside a bowl of soup or as a topping for a hearty vegetable soup.
- Enjoy them as a snack on their own or as part of a grazing board or party platter.
- Serve them with a side of roasted broccoli, steamed greens or Parmentier potatoes for a well-rounded meal.
- Pair them with a Taboule or a grain salad, such as quinoa or couscous.
- Make a pea fritter bowl by serving them over a bed of coconut rice or grains, along with roasted vegetables and a drizzle of sauce.
- Create a mezze-style platter with a variety of dips, spreads and small bites, including pea fritters.
- Serve them as a topping for a vibrant salad bowl.
- Serve with a healthy brown rice salad.
You can store these pea fritters in the fridge for up to three days, so you can enjoy them over several meals. Just keep them in a sealed, airtight container.
If you want to save them for later, you can freeze them for up to three months. Ensure they're at room temperature first, then put them in a freezer-friendly container, or bag, to keep them fresh. When you're ready to eat them, take them out of the freezer and let them thaw in the fridge overnight.
To warm up the fritters, you can use the microwave as a quick option. Put them on a microwave-safe plate and heat them for 1-2 minutes until they're heated through. You can also heat them in the oven or on the stovetop for a few minutes until they're nice and warm.
More ideas for lunchtime
Easy pea fritters
- 250 grams frozen peas - defrosted
- 2 spring onions - finely chopped
- 2 large eggs
- 150 grams self raising flour
- zest from half a lemon
- 1 tablespoon mint - finely chopped
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 1 teaspoon mustard powder
- oil for frying
- Greek yoghurt for serving - optional
- Blend half of the thawed peas and chopped spring onions together in a food processor until smooth. We'll save the remaining half of the peas to add later for some texture in the fritters.
- Add the two eggs and whizz again until combined.
- In a separate bowl, mix together the self raising flour, lemon zest, chopped mint, garlic, salt and mustard powder. Add it all at once to the food processer. Mix until you have a smooth batter.
- Stir in the remaining peas by hand. Don't blend again, we want the second addition of peas to remain whole to provide texture.
- Heat a small amount of olive oil in a pan over a low-medium heat. Add heaped tablespoons of batter to the pan and roughly shape each one into a fritter. No need to be precise, as long as they're of even thickness to ensure even cooking.
- Gently fry the pea fritters over a low-medium heat for about 3 minutes until the bottoms are a light golden colour. Flip them over and fry the other side for 2-3 minutes until it also turns a light golden colour. Repeat with any remaining batter. Top tip: For even cooking, you can place a lid on the pan while frying.
- Serve as a snack with a dollop of thick Greek yoghurt, or as a main meal with a side of couscous, rice, chips or mashed potato. They are equally good cold and will therefore also work well in lunch boxes.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.