Crispy Pea Fritters with Minty Yogurt Recipe

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  • Vegetarian
serves: 6
Skill: easy

Nutrition per portion

Calories 255 kCal 13%
Fat 8g 11%
  -  Saturates 3.5g 18%


  • 700g (1lb 9oz) floury potatoes, peeled and cut into chunks
  • 400g (14oz) frozen peas
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • ½tbsp ground coriander
  • 2tsp lemon zest and 2tbsp plain flour
  • 2 large free-range eggs and 1 egg yolk
  • small handful coriander leaves, finely chopped
  • 300g (10oz) Greek yogurt
  • small bunch mint leaves, chopped
  • sunflower oil, for shallow frying


  • Cook the potatoes in boiling water for 10 minutes, drain, mash then set aside to cool. Cook the peas for 3 minutes in boiling water, drain and set aside.

  • Add the onion, garlic, ground coriander, zest, flour, eggs and fresh coriander to the potatoes, mix, then stir though the peas. In a small bowl, mix the yogurt with the mint; season.

  • With two dessertspoons, take almost a heaped spoonful of the fritter mixture then, using the other spoon, smooth and make a nugget shape. Leave to firm up in the fridge.

  • Heat the oil in a wok and cook the fritters in batches, then drain on kitchen paper. Serve immediately with the minty yogurt, or reheat later in a hot oven.

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(26 ratings)
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