Crispy Cheesy Green Pea Fritters Recipe

These vibrant green pea fritters are bright in both colour and flavour and can be made quickly from pantry staples: frozen petit pois or garden peas, grated cheddar, a little mint or parsley, spring onions and a couple of simple binding ingredients.

They work well as a light meal alongside creamy mashed potato, chips or flavoured rice, and they’re easy to pack for lunches. If cooking for little ones, swap the mint for parsley unless they love mint.

What are pea fritters?

Pea fritters are small patties made from peas mixed with flavourings and binders, then pan-fried until crisp. For this recipe we lightly cook the peas, blend half with eggs and spring onions, then combine with flour, cheese and herbs to form a thick batter. Spoon the batter into a hot pan and fry the cakes until golden and crisp.

What’s to love about these pea fritters

• Nutritious and tasty — peas add plant-based protein and colour.
• Make-ahead friendly: they store well in the fridge for a few days.
• Perfect for lunch boxes and kid-friendly meals with adjustable seasoning.
• Quick and simple — the recipe takes around 15 minutes from start to finish.
• The thick batter holds its shape in the pan, producing substantial, crispy fritters.
• Great for using up a garden pea harvest or frozen peas from the freezer.
• Vegetarian-friendly: choose a vegetarian cheddar if required.

Key ingredients and substitutions

Please see the recipe card below for the full ingredient list and quantities.

Peas

Frozen petit pois or regular garden peas work well and are convenient. If you have fresh peas, use them for a sweeter, fresher flavour.

Spring onions

Spring onions add brightness and depth. Use about three medium ones, or reduce if yours are very large.

Cheddar cheese

Grated cheddar gives savory richness. You can mix in a little Parmesan for extra umami if you like.

Self-raising flour

If you only have plain flour, use the same amount and add ½ teaspoon baking powder per 100g.

Mint or parsley

Mint pairs beautifully with peas, but parsley is a milder option if preferred for children or those who don’t like mint.

Oil

Use a small amount of oil to fry — vegetable or olive oil both work. A non-stick pan needs very little oil.

Yoghurt for serving (optional)

Thick Greek yoghurt is a great accompaniment. Stir in crushed garlic or extra chopped herbs for a quick sauce.

How to make pea fritters: Step-by-step

1. Bring a saucepan of water to a rapid boil, add the frozen peas and return to the boil. Cook for 3 minutes from when the water resumes boiling.
2. Drain the peas and rinse under cold water to stop cooking.
3. Add two large eggs, the chopped spring onions and half of the peas to a food processor.
4. Blend until the mixture is finely chopped and well combined.
5. Transfer to a large bowl and stir in the remaining peas, grated cheddar, self-raising flour, chopped mint or parsley and salt.
6. Fold everything together until combined into a thick batter.
7. Heat 1–2 tablespoons oil in a large frying pan, reduce the heat to medium-low and spoon heaped tablespoons of batter into the pan. Shape each mound into a rough circle and slightly flatten to form fritters.
8. Cover the pan with a lid if you like (it helps cook them through evenly) and fry for 2–3 minutes per side over low–medium heat.
9. Cook until both sides are golden and crispy, then transfer to a plate lined with paper towels to drain any excess oil.
10. Serve hot with a dollop of Greek yoghurt or your preferred sauce and sides of choice.

Top tips

• Use an ice cream scoop for evenly sized fritters.
• Two spoons are handy for shaping the batter into flat rounds.
• Keep the heat at medium-low so the fritters cook through without burning.
• Covering the pan briefly traps heat and helps them cook evenly.
• Place finished fritters on paper towels to remove excess oil.

Variations

• Add lemon zest for brightness.
• Sprinkle in a teaspoon of garlic powder for extra savoury depth.
• Experiment with herbs such as thyme, chives or dill.

Serving suggestions

• Squeeze fresh lemon and grind black pepper over the fritters for a zingy finish.
• Serve as a side with grilled chicken, fish or steak for extra protein.
• Use them as the base of a vegetarian burger or sandwich.
• Top with sour cream or Greek yoghurt and scatter with fresh herbs.
• Add a fried or poached egg for a brunch option.
• Offer them as appetisers with dips such as tzatziki, aioli or sweet chilli sauce.
• Stuff into pita or flatbread with lettuce, feta and tomato for a hearty wrap.
• Serve alongside roasted or steamed greens and roasted potatoes for a balanced meal.

Storage

Store cooked fritters in an airtight container in the fridge for up to three days. To freeze, cool them to room temperature, then arrange in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge before reheating.

Reheat in the microwave for 1–2 minutes, or warm in a skillet or oven for a few minutes to restore crispness.