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Pea, mint & feta quinoa fritters

Crispy quinoa fritters absolutely packed with smashed peas, feta cheese, lemon and fresh mint and parsley. Light, healthy, super tasty ... and perfect for spring!
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Cuisine Mediterranean
Servings (click to change) 12 -15
Author Helen


for the fritters

  • 1/2 cup quinoa (weight when uncooked), cooked and drained (see notes)
  • 2/3 cup feta cheese
  • a handful of grated parmesan optional
  • 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 tablespoons cornflour or rice flour, if you prefer
  • salt & pepper to taste
  • 1/3 cup oil of your choice for frying

to serve

  • 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.


I find the easiest way to cook quinoa is to add it to a saucepan with double the volume of water (so 1 cup of water for half a cup of quinoa), bring it to the boil, then cook gently for about 8 minutes. Then turn the heat off, pop a lid on your pan and let it steam dry for a couple of minutes. Finally, fluff up with a fork - your quinoa should be ready!


Calories: 127kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 21mgSodium: 99mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 7mgCalcium: 52mgIron: 0.7mg
Tried this recipe?Let me know if you liked it!