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If you’ve had enough of heavy, wintery food for one year, then I suspect these crispy spring fritters with squashy peas, crumbled feta, lemon zest and large handfuls of fresh mint and parsley might be just up your street!
It is all of a few weeks into spring, and is still annoyingly chilly most days, and yet I find myself craving salads and lighter bites already! I suspect it might have something to do with the fact that I have just survived my first British winter in a long while – and the accompanying heavy food – after recent ones spent in places where you blink and miss winter altogether aka Greece and Australia (Winter? What winter?)
So as the evenings get lighter and the temperatures get (minimally) warmer, oodles of recipe ideas with ‘spring greens’ kinds of ingredients in them are getting stubbornly stuck in my head. I started with this asparagus brunch tart with parmesan and basil (mmm … asparagus!) and now it’s time for PEAS to have their moment of glory … oh, and let’s not forget peas’ best friend MINT … and let’s go ahead and throw in one of Helen’s best friends FETA CHEESE, too, because I’m not sure there’s been enough of that around here lately 😉
So all I’ve done here is combine those three best buddies with some cooked quinoa (for loads of protein-y goodness), a couple of handfuls of chopped fresh parsley, the zest of a lemon, plenty of salt and pepper and an egg and a bit of cornflour to bind the mixture together. I was thinking of adding a couple of chopped spring onions, too, but this sieve-head forgot, so I’m going to include those in the recipe below because they do go really well. You can also add a bit of parmesan cheese for even more tangy, cheesy flavour.
You know what all this means? These fritters are vegetarian and gluten free, for any readers who that might be important for.
Look at all that spring green goodness!
If I’m totally honest with you, I wasn’t sure whether these fritters would end up being just a tad boring, but they didn’t! And I’m not just saying that to get you to like me and stick around here today. There are so few ingredients in the fritters, but I made sure I didn’t skimp on any of the tasty bits. I decided roughly how much I should add of each of the ingredients and then went ahead and threw in more for good measure. I used those lovely frozen petit pois to give the fritters a nice subtle sweet taste. I mashed them up a bit to release the flavour and help bind the mixture and stirred them in with all the lovely lemony cheese and herbs..
After frying these in a little healthy oil (I used rapeseed), you end up with a beautifully light and crispy fritter, perfect served with a simple green dressed salad. They actually reminded me a lot of falafel! I guess that makes sense, as peas are a pulse, after all, just like chickpeas are. Next time I make them, then, I might try stuffing them into a wrap, dolloping on some hummus and eating them just like I would a falafel wrap.
One of the things I liked the best about these fritters was the fact that because there were LOADS of fresh herbs in them, the herbs around the edge got all crispy in the pan … which tasted just like crispy seaweed! I KNOW! Definitely unexpected, but I loved it!
So my verdict on these spring fritters = DELISH, and I will be making them again! Are you craving them too, now? I so hope you’ll ditch your winter stews and pies this week and give them a go!
Serves: makes 12 to 15 fritters
- 75 grams/2.5 ounces (about ½ a cup) quinoa (weight when uncooked), cooked and drained (see notes)
- 150 grams/5.3 ounces feta cheese
- a handful of grated parmesan (optional)
- 200 grams/7 ounces frozen peas (sweet petit pois are best), cooked
- 2 spring onions, chopped finely (optional)
- zest of 1 lemon
- a couple of handfuls (about 3 heaped tablespoons) each of fresh parsley and mint
- 1 egg, lightly whisked
- 2 level tablespoons cornflour (or rice flour, if you prefer)
- salt & pepper to taste
- about ⅓ cup oil of your choice for frying
- Greek yoghurt & green salad (optional)
- Mix all the ingredients (apart from the oil) together in a big bowl. With wet hands, scoop up small handfuls of mixture and shape into 12 to 15 round and flattened fritters.
- Heat up the oil on a medium heat, then fry the fritters (in 2 batches if necessary) for about 3 to 5 minutes on each side or until nice and golden and crispy.
- Drain on kitchen paper, then serve while still hot and crispy, with the Greek yoghurt and green leaves if you like.
More fritters you might like:
spicy beetroot & blackbean fritters two ways
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I SO love fresh mint, but for some reason it’s never an herb I often reach for at the market. These are lovely and would be perfect for brunch with a runny egg! Hmm. Perhaps for mother’s day…
Ooh, I’m getting all sorts of ideas from you guys here! These would go really well with a runny egg! And yes, they’d be a perfect little lunch for Mum, too!
These fritters look absolutely fantastic! I love the idea of quinoa as the base…
Thank, Marissa!
Whenever I think of going home for Christmas, my mum reminds me of the cold windy weather and that makes change my mind, so it’s been a while since I’ve experienced a British winter. I’ve recently become a big quinoa eater so I would love to try these with some of my leftover quinoa.
Yes! I never thought to say that these could be made with leftover quinoa. Great idea, Janette!
Quinoa is one of my favourite store-cupboard ingredients! These fritters look divine – I love all that creamy feta! 😀
Thank you, Jess! Really happy you approve! 🙂
These sound fantastic Helen! I love the combination of flavors and they’re so spring-y and seasonal!
Thanks so much, Allie! I must say it feels really satisfying to make something seasonal for once!
I’m with you – I’ve completely moved on to spring foods! These fritters sound absolutely fantastic – loving all those herbs!! Hope you are having a great weekend!!
Thanks, Ashley … really hope your weekend’s good, too!
Aww yay, these are totally the opposite of boring! I was actually really excited when I saw these 🙂 totally up my alley. Thanks for sharing–have a lovely rest of your weekend!
Thank you, Ala! Really hope you enjoy the rest of your weekend, too. Really happy you like the fritters, too! 🙂
These look amazing Helen! It is not a secret, I love quinoa and these are on my to cook list! So colorful, springy and delicious!!!
Thanks, Mira! I love quinoa too, but even better when they’re all crispy like these. Really glad you like them!
There is no way these are boring! I think this flavor combo is so creative and unique Helen! And fritters are so fun, love how you made them so healthy as well.
Thank you, Mary Frances! I guess it’s a win-win situation if you manage to find something tasty AND healthy … I think these fit the bill!
You really do know how to combine amazing flavors together in healthy meals!! I love it!! These fritters just look amazing!!
Thanks, Zainab! I really consider that to be a big compliment! 🙂
If these aren’t the prettiest little cakes ever! Lovely pic, Helen! I am pinning as these are just too darling. Great job!
Thank you so much, Lori! Really happy you like them, and hope you give some quinoa fritters a try some time!
Yes, I need something just like this to transition me over from the heavier wintertime foods! Peas and fresh mint are such a wonderful combination, but I never would have thought to not only make fritter, but quinoa fritters! What a brilliant idea!
Thank you, Kathleen! I must say, I’ll be making quinoa fritters again. They’re tastier than I expected!
Une recette très apetissant et méditerranéenne! J’adore!
Merci, Eva!! 🙂
What awesome fritters, need to try them as soon as possible! 🙂
Oh please do, Lily Lau! And come back and tell me what you thought!
I was literally going to make this the other day! You’ve totally read my mind. 😛 I have a 2kg bag of quinoa at home that I have to use up. You’ve made up my mind now.
Love your photos too!
Thank you so much, Jenny! I feel very complimented (blush)!
I really hope you do give these a go. You’ll love them (well, I hope!)
Having these little fritters on hand would make me so happy! I am loving peas at the moment and wouldn’t be able to resist these.
Thanks, Joanne! I was very happy indeed stuffing myself silly with these last week! They’re really great for healthy lunches.
Oh these fritters look gorgeous, Helen! I’m in awe of this flavorful combination! Peas, mint and feta sound amazing! I think I could the whole batch right up. Delish!
Thank you so much, Gayle! I did eat one too many of these in one go, as I recall!
These sound so good and I love the pea and feta. Not seen quinoa fritters before, definitely worth a try!
I promise you they are worth a try! Thank you for passing by!
Dear Helen,
I am not a fan of falafel but these crispy quinoa fritters would do me just fine. I could think of so many interesting dips to go with them too.
Hello! Thank you so much for passing by and taking the time to comment! You’re right – these would go great with a nice dip!
I love these what a great idea!! They look so fresh and I love that they are made with quinoa for added protein. This would be a wonderful light dinner!
Thank you, Kelley! They’re great for healthy lunches!
I am craving them now, too!! I love the idea of a quinoa fritter and the add-ins with their bright color make them just perfect for spring!
That’s wonderful that you’re now craving these, Annie … mission accomplished!
Oh my god…I haven’t even read the post…the photos are wasting me!! These look seriously wonderful…can’t wait to try them…thx for the recipe!!
Hello, June! Thank you so much for passing by and taking the time to comment. Oh, and I of course I’m VERY pleased that you like the look of the recipe. Really hope you give them a go some time!
These are cutest, most delicious little things! Such pretty pictures, Helen, and I could eat the entire stack here! Pinned. 🙂
Thank you so much for pinning, Marcie! I DID eat the whole stack … teehee!
Yes! I am craving these now, thanks for asking! These look delicious. Happy Spring 🙂
Ha! Sorry about that, Tina! And thanks so much for passing by!
Helen – I so wish I had had these fritters when I was trying to do the vegetarian thing last month! yum!
Ooh, so sorry for the bad timing, Shashi. I bet you’re all about the meat this month!!
I love how you use Quinoa as the base this recipe. It’s super healthy and delicious too! I would certainly try this pretty soon 🙂 Pinning of course!
Glad you like these, Maggie! I haven’t cooked with quinoa all that much, so I thought I’d give these a go. Loved them!