by 
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.
Jump to:
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...
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
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.
Alison
These are great ! I used the onion and mint and subbed the eggs for 3/4 cup applesauce due to an egg allergy. My daughter really enjoyed them ! I got to freeze a bunch too 🙂 Thanks !
Amy
Hi Alison, thanks for the feedback. I'm delighted that you managed to make these work egg free and it is great to know for when others ask 🙂
EmButtons
Hi,
I made these a couple of days ago and they are amazing! I didn’t have any kind of onion so I used half a red capsicum instead and it worked great. Especially good dipped in sweet chili sauce 🙂
Amy
Hi Em, so happy you liked these and that the capsicum worked well. Thanks for taking the time leave feedback 🙂
Jessica
Hi
I’m hoping my little one likes Lots of the recipes I’ve saved, I’m planning to freeze a lot of it if she does. I’m just wondering how do I reheat after freezing? Thanks
Amy
Hi Jessica, sorry about the delay. Your message ended up in my spam folder. My sons usually enjoy them cold (in their lunchbox). To reheat you could pop them in the oven - pop required amount on baking tray and cover with foil and bake 175c / 350f for around 10-15 mins. Alternatively, add the fritters to a microwavable plate and heat for 1-2 mins on high.
Jenn
I made these today, with a couple substitutions. 3 tbsp of pumpkin for the eggs (I ate the last ones for breakfast. Oops!) and finely ground oats with baking powder in place of flour. With a touch of almond milk to thin. They didn’t cook in the pan like they should’ve, too much moisture. So I threw them in the waffle maker and they turned out awesome! He’s eating one now and loves it!
Amy
Hi Jenn, thanks so much for your comment with recipe substitution ideas. I love that you managed to rescue the mixture by adding it to the waffle maker. I must try these as waffles, a great alternative!
Andrea
My 15 month old loves these so much! She’s been eating them for months and I’ve had to replenish my freezer supply many times! I’m going to try the carrot stars and the lentil spinach fritters soon.
Have you tried this specific recipe with any other veggies?
Thanks so much!
Amy
Thanks Andrea, Brilliant! I'm delighted that this recipe is successful for you. I haven't actually tried the recipe with other vegetables but I have had readers email to tell me that they tried it with a mix of peas and sweetcorn, another tried adding broccoli and someone loves to add spinach to the recipe. They all sound great! I hope the other recipes are also a hit with your 15 mth. 🙂
Emily
I tried making these and it was a glutenous mess! The batter was so sticky and felt like rubber. When I tried pan frying them they were too chewy in the middle for my little one. I barely processed the mixture, I'm not sure what went wrong 🙁 was looking forward to these!
Amy
Hi Emily, I'm not sure what went wrong for you on this recipe as I usually receive very good feedback. Did you use the same ingredients or did you alter the recipe at all?
Elizabeth
I had the same issue. I didn't add any cheese but everything else was the same. They were like hockey pucks. What is the texture supposed to be like for both the mixture and after they are cooked. I'd like to try again.
Amy
Hi Elizabeth, did you use self-raising flour? Or did you add baking powder if using all purpose? If you look at the pictures you can see the raw mixture in the pan. It is very thick in texture. If you scroll further down you will see the texture of the inside of the fritter (picture of my son holding half a fritter) .
Amy
Delicious- made with whole meal flour and ricotta instead of feta
Amy
Thanks Amy, sounds delicious! 🙂
Michelle
Just made these tonight for my 12mo old and they are absolutely DELISH! It was super easy and fast to make! Will definitely be making these again and maybe next time, I'll make them for the adults with some avocado crema to fancy it up!!
Amy
Hi Michelle, I'm loving the sound of your fancy pea fritters! So happy you liked the recipe, it is pretty easy to adapt too (depending on what you have left in your fridge)
Jennifer
I had to laugh... Tonight we came home from Costco with a bag of frozen peas, only to realize we already have an unopened bag of the same. 6 lbs of frozen peas... Yikes! So I was scrolling through my Pinterest and had just thought "I should look up recipes to use up some of those peas" and immediately your recipe was there, without me even searching for anything! Can't wait to try it!
Amy
Wow, you can make a lot of pea fritters with that amount of peas!! So glad you came across my pin and I hope you enjoy them!
Maria
Easy to make and really tasty! Baby and 7-year old loved them (and so did we!)
Amy
Fab! Love that they were a hit all round 🙂
Toni
This is the 2nd recipe I’ve made of yours today. I used a combo of white & whole wheat flour plus 1 tsp baking powder based on the comments. They were really easy to make and were so soft & fluffy! I made 1/3 batch as I’m having challenges with a picky eater. She ate a couple bites with some yogurt which was more than expected. I thought they were tasty & I don’t usually eat cooked peas! I froze the fritters for now. I’ll keep trying your recipes and will stay hopeful we’ll find what she loves. Thanks Amy
Amy
Thanks Toni, wow you have been busy today! A couple of bites is a good start, hopefully the next time it will be more. Thanks for your feedback!
Sara
Love the sound of this recipe! Can these be baked?
Amy
Thanks Sara. I haven't actually tried baking them but a reader said she baked them as muffins and they worked well.
Dina
Made these today so good!! I actually turned them into muffins and used white cheddar instead of the feta..so yummy and easy!!
Amy
Brilliant Dina, thanks for the feedback. You may have just given me inspiration for a new post - cheesy pea muffins - fab!
Sonia
hello! can these be frozen once made. and how would i reheat them?
Amy
Hi Sonia, I have frozen these before lots of times. I usually pop them in my sons' lunch boxes and they eat them cold. I can't remember if I have ever reheated them. I'd suggest around 60 seconds for 5/6 fritters. You could also re heat in the oven - cover in foil and bake for around 10 mins.
Tracy
Hi Amy
Can you freeze the actual mixture rather than the cakes themselves?
Amy
Hi Tracy, I have never actually frozen the mixture before. If you were to try it I'd place in a zip lock back and ensure all the excess air is out before sealing and freezing. I'd thaw in the refrigerator overnight then snip a hole in the corner and pipe the fritters straight into the hot pan. Let me know if you try it, I'd love to know how it works out.