Green Pea Fritters

Oh, beloved green peas! A staple in our freezer most of the year and a favorite ingredient in all sorts of cooking. They work as a stand alone side vegetable when creativity is low and time limited (steamed or boiled for a minute or two and then done!), are amazing in soup (check out our weeknight superstar Simple and Creamy Green Pea Soup if you’re up for it), and we also love stirring tons into pasta (which is what we do in this Perfect Weeknight Pasta with Green Peas and Dino Kale). They’re cheap, packed with nutrients and about as eco friendly as can be, so there’s basically zero reason not to cook with them.

Here, we’ve added yet another application to the list by turning them into fritters – and not just any fritters. These are seriously the most delicious little things ever, and a serving definitely disappears quickly. Cooked wheat berries mixed into the batter yields the perfectly chewy consistency and makes them wonderfully filling, and with the sauce and suggested couscous salad to go with… you’re looking at an instant hit amount young and old alike. And they ooze spring! Enjoy!

För recept på svenska, klicka här: Gröna ärtbiffar

Serves 4
Total Time: 40 min

Ingredients

500 ml cooked wheat berries (300 g)*
500 g frozen green peas, defrosted
1 yellow onion (150 g), chopped
1 clove garlic, minced
3 eggs
Zest from 1 lemon
1 tbsp lemon juice
1 tbsp dried mint or 3 tbsp chopped fresh
3 tbsp potato starch
1 tsp baking powder
1 tsp salt
Olive oil

Yogurt Sauce

200 ml greek yogurt
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1 tbsp dried mint or 3 tbsp chopped fresh
1/4 tsp salt
Black pepper

Serving Suggestion

Lemon spinach couscous: mix together cooked couscous with a squeeze of lemon juice, a drizzle of olive oil and fresh spinach. Season to taste.

Instructions

  1. Cook the wheat berries according to the package instructions and set aside.
  2. In a food processer or using a hand blender, blend the cooked wheat berries, peas, onion, garlic, eggs, lemon zest, lemon juice and dried mint until thoroughly mixed but still a little chunky. Add in the potato starch, baking powder and salt and blend a little more until combined.
  3. Heat up a splash of olive oil in a pan over medium heat and, when hot, use a large spoon to dollop the batter into the pan, flattening them out a little to form round fritters. Cook 3-5 min on each side or until browned and crisp. Serve immediately, or let cool before placing them in the fridge/freezer for later.

*Feel free to sub out the wheat berries for equal amount of another cooked grain.

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