Pea and Mint Fritters

These crispy pea and mint fritters are fresh, vibrant and packed with protein and fibre. They’re perfect for a light lunch, brunch or summer dinner and work beautifully served with a simple salad, dairy-free yoghurt or a squeeze of lemon.

Gluten free
Wheat free
Quick meal
Freezable
Cheap
Kids recipe

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Preparation time

15 min

Cook time

20 min

Total time

35

Meal

  • mains
  • lunches

Servings

4

Kcal

302

Carbs

44 g

Protein

14 g

Fat

8 g

* Nutritional information per serving.

Ingredients

  • 300g/10.5 oz frozen peas, defrosted
  • 1 x 400g/14 oz tin chickpeas, drained and rinsed
  • 3 spring onions, finely sliced
  • 20g/0.7 oz fresh mint leaves
  • 15g/0.5 oz fresh parsley
  • 2 cloves garlic
  • 1 lemon, zest only
  • 50g/⅓ cup plain flour (use gluten-free if needed)
  • 50g/⅓ cup chickpea flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Freshly ground black pepper
  • 1–2 tbsp olive oil, for frying

Optional serving suggestions: chilli flakes, lemon wedges, mixed salad leaves, plant-based yoghurt

Instructions

  1. Add the peas, chickpeas, mint, parsley, garlic and lemon zest to a food processor and pulse until around half of the chickpeas and peas have broken down into a rough paste, while retaining some texture from the remaining peas and chickpeas.
  2. Transfer the mixture to a bowl and stir through the spring onions, flour, baking powder, cumin, salt and black pepper.
  3. Mix well until a thick batter forms. If the mixture feels too wet, add an extra tablespoon of flour.
  4. Heat the olive oil in a large non-stick frying pan over a medium heat.
    Spoon generous tablespoons of the mixture into the pan and flatten slightly with the back of the spoon to form fritters.
  5. Cook for approximately 4–5 minutes on each side until golden brown and crisp.
  6. Serve immediately with dairy-free yoghurt, salad and lemon wedges.
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