These easy green pea fritters are both vibrant in colour and taste. You can whip them up in no time using frozen petit pois or garden peas, cheddar cheese, a touch of mint or parsley, spring onions and a couple of basic binding agents.
They make a fantastic light meal when paired with creamy potato mash, chips or flavoured rice. They're also lunch box-friendly. To make them more kid and baby-friendly, consider swapping out the mint for parsley - unless, of course, they're mint enthusiasts!
Try them as a side with these crispy fish goujons. For other super-quick dinner recipes, try this lemon garlic pasta or these chicken rissoles.
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What are pea fritters?
Pea fritters are small cakes or patties made from peas, a few flavourings and binding agents.
We make these by blending lightly cooked peas with eggs and spring onions, then combining them with flour, cheese and herbs to create a thick batter. The batter is spooned into a shallow frying pan and shaped into round, flat cakes.
They're fried until they achieve a crispy and light golden brown colour. Easy PEA-sy!
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.
- Makes a great 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 salt 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!
- Make it vegetarian by swapping the cheddar cheese for a vegetarian cheese.
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Peas
This recipe calls for frozen petit pois or green garden peas because they're easy to find and convenient.
However, if you happen to have fresh peas from your garden, feel free to use those instead.
We especially like using petit pois, which are small, tender green peas known for their sweetness and vibrant colour.
Spring onions
Incorporating spring onions into the recipe not only adds freshness but also contributes a lot of flavour.
We typically use around 3 medium-sized spring onions but if yours are particularly large, you can use a bit less. Feel free to adjust the quantity according to your taste preferences.
Cheddar cheese
You can never have enough cheese, right? A robust cheddar is a great choice for these fritters.
You can also consider throwing in some grated parmesan for an extra cheesy kick in addition to the cheddar.
Self-raising flour
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.
Mint or Parsley
Mint and peas complement each other like ham and cheese, but acknowledging that not everyone loves mint, feel free to substitute fresh parsley if you prefer.
Oil
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 (optional)
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: Step-by-step
- Fill a small to medium saucepan halfway with water and bring it to a rapid boil. Add the frozen green peas and bring it back up to a boil. Cook for 3 minutes from the moment the water resumes boiling.
- After 3 minutes, drain the peas in a colander and rinse them under cold water to stop the cooking process.
- Add the two large eggs, chopped spring onion and HALF of the peas to the bowl of a food processor.
- Blend the ingredients in the food processor until finely chopped and well blended.
- Transfer the mixture to a large bowl and add the remaining peas, cheese, self-raising flour, chopped, fresh mint leaves (or parsley) and salt.
- Fold all the ingredients together until well combined.
- Heat the oil in a large frying pan (or non-stick skillet) and then turn the heat down to medium-low. Spoon heaped tablespoons of the pea mixture onto the hot oil.
Shape them roughly into fritter shapes with a rubber spatula by forming a circle and then slightly flattening each cake.
- Place a lid on the pan (optional, but helps even cooking) and cook each fritter for 2-3 minutes per side over low-medium heat.
- Cook until both sides are golden brown and crispy. Listen for a satisfying, hollow 'plop' sound when you turn them over.
Repeat for any remaining batter.
- Serve hot with a dollop of Greek yoghurt sauce and sides of choice.
Top tips
- 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.
Variations
- Add a good grinding of lemon zest.
- Add a teaspoon of garlic powder to the batter.
- Try different herbs like thyme, chives or dill.
Serving suggestions
- 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.
Storage
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
Recipe
Easy Cheesy Pea Fritters
Ingredients
- 300 grams frozen petit pois - or regular garden peas
- 2 large eggs
- 3 spring onions - finely chopped
- 100 grams cheddar cheese - grated
- 100 grams self-raising flour
- 1 tablespoon fresh mint or parsley - finely chopped
- ½ teaspoon salt
- 1-2 tablespoons oil for frying
Instructions
- Fill a small to medium saucepan halfway with water and bring it to a rapid boil. Add the peas and bring it back up to a boil. Cook for 3 minutes from the moment the water resumes boiling.300 grams frozen petit pois
- After 3 minutes, drain the peas in a colander and rinse them under cold water to stop the cooking process.
- Add the two eggs, chopped spring onion and HALF of the peas to the bowl of a food processor.2 large eggs, 3 spring onions
- Blend the ingredients in the food processor until finely chopped and well blended.
- Transfer the mixture to a large bowl and add the remaining peas, cheese, self-raising flour, chopped mint (or parsley) and salt.100 grams cheddar cheese, 100 grams self-raising flour, 1 tablespoon fresh mint or parsley, ½ teaspoon salt
- Fold all the ingredients together until well combined.
- Heat the oil in a large frying pan and then turn the heat down to medium-low. Spoon heaped tablespoons of the pea fritter batter into the pan. Shape them roughly into fritter shapes by forming a circle and then slightly flattening each cake.1-2 tablespoons oil for frying
- Place a lid on the pan (optional, but helps even cooking) and cook each fritter for 2-3 minutes per side over low-medium heat.
- Cook until both sides are golden brown and crispy. Listen out for a satisfying, hollow 'plop' sound when you turn them over.
- Serve hot with a dollop of Greek yoghurt and sides of choice.
Notes
- 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.
**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.
Nutrition
For food safety advice, including guidance on food allergies
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