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Transform frozen peas into these flavourful Pea Fritters in just a few simple steps. Perfect for a snack or as part of a main meal, these fritters are sure to become a new favourite.
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Reasons to Love these Fritters
- Kid-friendly - With their vibrant green colour and finger food format, these pea fritters are sure to capture the attention of kids. My own children used to call them "green pancakes" and requested them time and time again!
- Easy to Make: With just a handful of ingredients, they are a simple and quick meal option for busy parents.
- Versatile: Serve as a snack, for breakfast or even as part of a main course.
- Customisable: You can easily adapt this recipe to suit your preference or needs. For example if you have a dairy allergy or are serving these fritters to a baby, you can omit the cheese and enhance the flavour with lemon zest and mint. Other complementary flavours, such as garlic, dill or chilli flakes can also be added.
Ingredient Information (with Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Frozen Peas - The star ingredient! Provides sweetness and a tender texture. If you don't have frozen peas you can use fresh peas or canned peas (drained and rinsed) as a substitute.
- Eggs - Used to bind the fritters together. No egg replacement has been tested but I would suggest trying a flax or chia egg.
- Spring Onion (Scallions) - Provides a mild onion flavour. If you don't have scallions you can replace them with some chives or some sautéed onion or alternatively just skip them.
- All Purpose / Plain Flour - You can replace the plain flour and baking soda with self-raising flour. No gluten-free flours have been tested but I have successfully made other fritter recipes using chickpea flour.
- Baking Powder- Helps to give the fritters a lighter texture and crispier exterior.
- Feta Cheese - Adds a salty and tangy flavour to the fritters. You can replace it with some grated parmesan cheese for a different taste or you can skip it altogether. If skipping I recommend adding extra flavour with salt (skip for baby) and some extra herbs such as mint.
- Parsley - Adds a fresh flavour to the fritters and can be replaced with mint, cilantro or dill for a different flavour profile.
Step by Step Instructions & Cooking Tips
- Cook Peas: Boil (2-3 min), steam (3-5 mins) or microwave (3-4 mins) until peas are tender but still slight firm. Drain and run under cold water.
Top Tip - You don't want to overcook the peas as they can become mushy and lose their vibrant green colour. Running the peas under cold water also helps to preserve their colour. - Blend: Add the eggs, spring onion and half of the peas to a food processor or blender and pulse until combined.
- Combine: Add the blended mixture to a large bowl and fold through the remaining peas, feta cheese, parsley, flour and baking powder. Stir until just combined.
Top Tip - Don't be tempted to over-mix here as this can result in tough and dense fritters. Small lumps in the batter are okay and actually can be desirable as they can help create a lighter texture.
Top Tip - 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. - Fry: Add the oil to the skillet and heat over medium heat. Take a heaped tablespoon of the mixture and drop it into the pan. Flatten slightly and repeat with more tablespoons of the mixture Cook for 2-3 min on each side, or until golden brown and crispy.
Top Tip - Avoid overcrowding the pan as this can lead to uneven cooking and make it difficult to get a crispy exterior.
Serving Suggestions
These pea fritters are incredibly versatile and can be served as a delicious savoury breakfast, packed in a lunchbox, or as part of a main meal.
I love to dish them up with a variety of dips such as mint yogurt dip, smoked paprika dip or avocado dip. or you could also try plain yoghurt mixed with lemon juice, lemon zest and freshly chopped herbs.
To complete the meal, try serving them with vegetables or a salad. For an extra protein boost, add some smoked salmon and/or a poached egg on top.
They also make a great alternative to baked falafel in a wrap. Simply add them to pitta bread along with some lettuce leaves, shredded carrot and cucumber. Top with a refreshing lemon yogurt dip and you have got yourself a delicious lunch or dinner option.
Recipe FAQs
Pop the fritters in an airtight container and store them in the refrigerator for up to 2 days. To freeze, I like to individually wrap them, add them to a freezable container/zip lock bag and freeze them for up to 2 months.
These pea fritters can be served to babies from 6 months, depending on the stage of their development and feeding method used. However, it is important to make some slight modifications and considerations when preparing them.
Firstly, these fritters contain dairy, wheat and egg, all of which are common allergens. Therefore it is important to introduce them separately before offering these fritters to your baby.
Secondly, peas can be a choking hazard for babies. To minimise the risk, you can either blend all the peas or roughly chop/pulse/mash them to maintain some texture in the fritters.
Lastly, while feta cheese adds flavour to the fritters, it is very high in sodium, and it is advisable to skip it. Instead, you could add chopped mint and lemon zest to enhance the flavour.
*Informational purposes only. Never disregard professional advice or delay in seeking it because of something you have read or seen here.
More Fritter Recipes to Try...
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Pea Fritters
Ingredients
- 400g (3 cups) Frozen Peas
- 3 Eggs
- 120g (1 cup) All Purpose / Plain Flour See note 1
- 1 tsp Baking Powder
- 1 Spring onion (Scallion) ,chopped
- 55g (⅓ cup) Crumbled Feta Cheese See note 2
- 2 tablespoon Chopped Parsley See note 3
- 3 tablespoon Olive Oil
Instructions
- Boil the peas for 2-3 minutes, or until peas are tender, drain and rinse under cold water.
- Add the eggs, spring onion and half of the peas to a food processor or blender and pulse until combined. *SEE NOTE 4
- Add the blended mixture to a large mixing bowl and fold through the remaining peas, feta cheese, parsley, flour and baking powder. Stir until just combined. *SEE NOTE 5
- Add 1 tablespoon of the oil to the skillet and heat over medium heat. Take a heaped tablespoon of the mixture and drop it into the pan. Flatten slightly and repeat with more tablespoons of the mixture. Cook for 2-3 min on each side, or until golden brown and crispy. Repeat until all the mixture is used up.
Video
Recipe Notes
- You can substitute the all-purpose flour and 1 teaspoon of baking powder with self-raising flour.
- Skip the feta cheese if serving a baby (due to high sodium content), can be replaced with lemon zest and chopped mint.
- Parsley can be replaced or mixed with other herbs such as mint or basil.
- If serving a baby mash or pulse the remaining peas to minimise choking risk. If your kids don't like texture then you can blend all the peas into the mixture
- Don't be tempted to over-mix the batter as this can result in tough and dense fritters. Small lumps in the batter are okay and actually can be desirable as they can help create a lighter texture.
Valerie
Does the peas have to be cooked ?
Amy
Hi Valerie, No you don't need to cook the peas before hand. Hope you enjoy ?
Shannon
These are amazing! I'm about to make another batch and will try a different cheese this time for something new. They freeze wonderfully and are so great to have on hand. My now 12 month old loves them! She loves your blueberry fritters as well. Will have to try a few more of your recipes!
Amy
Hi Shannon, thank you for your feedback. I'm so glad the recipes have been a hit and I hope you have success with the other recipes too. ?
Flurina
Dear Amy
Thank you so much for this great recipe! The first time I made them, I adjusted the ingredients according to my family's taste and to what I had in the house - I ended up using parmesan cheese instead of feta, basil instead of parsley, shallot instead of spring onion and whole grain spelt flour... my then 8 months old loved them and they were so easy to eat for him even without teeth as they have a perfect consistency. So I stuck with my modifications and have made them several times since (once I even used cauliflower & gouda because nothing else was at hand). They're perfect to take to restaurants or other people's houses for my now 10 months old as they don't make a big mess when he eats them by himself...
They are also a huge success with my older kids (3.5 & 5.5 years) and even my husband - they all love the "Erbsli-Tätschli', as we call the pea fritters in Swiss German ?.
Thanks again and keep on going, your blog is great!
Greetings from Switzerland
Flurina
Amy
Hi Flurina, thank you so much for your kind comment and I am so glad you enjoy the blog. I love hearing how people adapt the recipes and what works well. I often sub the herbs and cheese depending what I have in the house too. Thanks again for your feedback, Amy ?
Carla
Is there a substitute for the flour? Or can I make them without flour? We are one month into BLW and are trying to avoid processed foods. Thank you.
Amy
Hi Carla, I've never tried these with a different flour so can't give an alternative, sorry. You should try my lentil & spinach pancakes though - basically just lentils and spinach. They are so tasty and you could take out the spinach and throw in some peas.
Theresa
I just baked these and they turned out great! They didn’t flatten out so they are little pea “puffs” and have a good texture!
Amy
Fab! I'll have to try baking them for a change - pea puffs sound fun!
Amy
I've never tried baking Laura, sorry.
Sinead
Hi I'm the middle of making these now, they smell great ?
You could freeze these ok I take it? And could baby eat them defrosted without being heated up again as no meat or does the egg mean they would need cooked again? Thanks
Amy
Hi Sinead, yes I have frozen these and they worked well. Although you don't have to I have always re heated them as we much prefer them warm.
Karie
My Lo is almost 6 months and we are about to start BLW, is this more of a 8-10 month food?? I'm so nervous to start BLW BC I'm afraid of giving him something he shouldn't have till a later age
Amy
With BLW there aren't really any month stages of food. They eat what you eat from 6 months (no honey, whole nuts, whole grapes etc though). I also watched sodium levels and limited cheese / other salty foods. To reduce sodium levels in this you could leave out the feta and replace with some fresh herbs for flavour? Mint is lovely 🙂 Good luck with your blw journey.
Lisa
These are absolutely AMAZING! A total hit with everyone in the family. Thank you for sharing.
Lisa
These are absolutely AMAZING! A total hot with everyone in the family. Thank you for sharing.
Amy
Thanks Lisa, so glad you enjoyed them and thanks for the feedback 🙂
Caroline
I want to try this recipe but my baby is allergic to eggs. Any idea what I can substitute the eggs by in this recipe? Applesauce?
Amy
Hi Caroline, I've never tried it myself but I know that a lot of people replace egg with flax seed. 1 tbsp ground flax seed mixed with 3 tbsp water for each egg. Let me know how it goes!
Leanne
Could we try potatoes as an egg substitute too?
Amy
Hi Leanne, I've never tried so cant say, sorry. I think it could work. Please let me know if you do try it. 🙂
Ann
I used pureed pumpkin in place of the egg (1/4 c = 1 egg), and the result was excellent. Thanks for the recipe!
Amy
Brilliant, thank you so much for letting me know. I get asked a lot for egg replacements and have never thought to try pumpkin in this. ??
Rachel Coplan
Thanks for sharing this tip!
Martha
Hi - these look great and I've just made a batch for my baby. We've been doing baby led weaning for the past 2 months, but I'm worried he's choke on the peas?
Thanks
Amy
Thanks for your message, Martha. I personally wouldn't consider peas as a choking hazard, especially if your baby has been doing baby led weaning for 2 months. You could always puree all the peas into the batter or squash the peas if this made you happier. Hope they go down well 🙂
Erin
Hello,
Could I make these with chickpea flour for gluten free?
Amy
Hi Erin, I've never tried them with chickpea flour but I think they would work ok with it. ?
Elizabeth
Do you think I could use the split pea purée that I made for baby food? My little hates it and this could be a better way to get him to eat peas.
Amy
Hi Elizabeth, it would definitely be worth trying. Did you add water when you made the puree? Perhaps the consistency would be a little different and you would need a little less puree. Hopefully it works for you 🙂
Kendra
Can I cook these on the waffle iron?
Amy
Hi Kendra, I don't have a waffle iron so have no experience of them. Sorry! Worth a try?!
Hannah
Hi, I've just made these for my little girl and she absolutely loved them... Thanks for sharing the recipe! Do you think they would freeze well?
Amy
Hi Hannah, yes you can freeze them 🙂 Glad they were a success with your girl 🙂
Renee
How long are they good in the freezer for ?
Amy
Hi Renee, I would freeze them on a baking tray until frozen. Transfer to an airtight container and freeze for up to 3 months.
🙂
Ruth
Dear Amy, is it possible to substitute the feta with something less salty? Thanks, Ruth xx
Amy
Hi Ruth, you can leave the feta out. You could add some fresh mint to give them more flavour. ?
Israh
How old does my daughter have to be for me to try this recipes on her?
Amy
Hi Israh, you probably would want to reduce / cut out the cheese in this recipe for sodium levels. You could add some chopped mint instead. My youngest did baby led weaning so ate what we ate from 6 months. I did try to make sure that everything I served was low sodium and had no added sugar.
Pambo
Hello Amy! I made the pea fritters for the first time today and they were delicious! I will be taking the left overs to work tomorrow for my lunch. Thank you for the ideas.
Love Pamela