These Pea Fritters (or green pancakes as Finn calls them) are easy to make and can be whipped up quickly. They taste delicious both hot and cold, so any leftovers are great for the lunchbox.
I first published this post in Nov 2013, I have updated it to include new photos, more text and nutritional information.
How to Make Pea Fritters
What I love about this recipe is that it is so simple to prepare and you can whip them up in minutes. Most of the ingredients are blended in the food processor with the remaining being stirred through.
Half the peas are blended into the mixture and the rest are stirred in. This provides the fritter with a nice bit of texture. If your child doesn’t like “bits” in their food then you can choose to blend all the peas into the batter.
I’ve added feta and parsley for flavour but this can easily be customised to taste. I often adapt the recipe to what I have available. They taste delicious with mint or basil and fantastic with some lemon.
I’ve made the pancakes quite small in size, using 1 tbsp of the mixture. This is a great size for little hands or for fitting in the lunch box.
Cook over a medium heat until golden brown, approx. a couple of minutes on each side.
What to Serve Pea Fritters With
These pea fritters are so versatile. You can serve them as a delicious savoury breakfast, pack them in the lunchbox or serve them as part of a main meal.
I love to dish them up with a delicious dip, often just yoghurt mixed with lemon and herbs. They also taste amazing with a tasty avocado salsa.
Serve them with vegetables or a salad to complete the meal. Sometimes I add a poached egg on top too.
Storing Pea Fritters
I pop these fritters in an airtight container and store them in the refrigerator overnight. If I want to store them any longer I generally freeze them.
To freeze them I individually wrap and then store them in a freezable container.
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Pea Fritters
Ingredients
- 400g (3 cups) Frozen Peas
- 3 Eggs
- 180g (1 1/2 cups) Self raising flour *SEE NOTE 1
- 1 spring onion - chopped
- 55g (1/3 cup) Crumbled Feta Cheese *SEE NOTE 2
- 2 tbsp Chopped Parsley *SEE NOTE 3
Instructions
- Boil the peas for 4 minutes and drain.
- Add the flour, eggs, spring onion and half of the peas to a food processor and pulse until combined. *SEE NOTE 4
- Fold through the remaining peas, feta cheese and parsley.
- Fry tablespoons of the mixture in a little oil for approx 2 minutes on each side until golden.
Recipe Notes
- You can substitute self-raising flour with all purpose flour and 1 tsp of baking powder
- You can miss this out if worrying about sodium levels (when serving a baby)
- Parsley can be replaced or mixed with other herbs such as mint or basil.
- If your kids don't like texture then you can blend all the peas into the mixture.
Maria says
Do I have to use flour?
Amy says
Hi Maria, yes flour is needed in this recipe to hold it together. If you are looking for a fritter recipe that uses very little flour (chcikpea flour) then you can try this https://www.healthylittlefoodies.com/rainbow-fritters/
Nikki says
My older son absolutely loves this and I’ve been making these for him for years. My little one has an egg allergy, any suggestions for egg replacement?
Thanks!!
Amy says
Hi Nikki, thanks for the great feedback. I haven’t tried any egg replaces in this recipe so can’t say for sure. However, I have tried flax egg in other fritter recipes with success. May be worth a try 🙂
sogol says
just made these even though I didn’t have fresh herbs or spring onion on hand. it was delicious and my still open to green foods 2 yr old loved them. thank you! only question: is the batter supposed to be somewhat gummy and stretchy or did I do something wrong?
Emily says
Do you think these would work using a flax egg? Little man has had reactions to eggs. Thank you!
Amy says
I haven’t tried this recipe with a flax egg so can’t say for sure. I have made other fritters with flax eggs though and they turned out great. Worth a try 🙂
Tiffany says
I followed the recipe exactly and these were just ok. As many others have stated, they are super dense and the batter was very sticky and difficult to work with. This is the second recipe I’ve tried from this website and neither were a hit.
Amy says
Hi Tiffany, thank you for your feedback. Sorry, you haven’t had success with the recipes. I get a lot of positive feedback on this recipe but I have also had some negative. I guess it is personal taste. What was the other recipe you tried?
Dori says
Can you use canned peas rather than frozen?
Amy says
Hi Dori, I’m not sure if it could be a straight swap, to be honest. I have never bought canned peas before but presume they would be softer in texture and have higher liquid content. I’d give it a go but you may have to play around with the ratios. Sorry, I can’t be of more help but without trying I can’t say for sure.
Diane says
I was disappointed in this recipe, I did omit the cheese and found it very dry and lacking in flavor.
Amy says
Hi Diane, sorry you didn’t enjoy this recipe. The cheese definitely adds quite a bit of flavour and so if omitting I recommend add more herbs and a little salt (no salt for babies) to replace the lost flavour.
Megan says
Hi! How young do you think this recipe would this be appropriate for? Do you think it would work for led weaning? Thanks!
Amy says
Hi Megan, I gave these to my youngest when he hadn’t long started weaning. You can skip or reduce the feta to lower sodium levels if you wish. I often replace it with mint which works well 🙂