• 150g Birds Eye Garden Peas
  • 1 medium egg
  • 1 spring onion, roughly chopped
  • 40g feta, crumbled
  • 50g self raising flour
  • 1 tbsp mint, roughly chopped
  • 2 tbsp olive oil
  • 10g feta, crumbled


  1. Make the batter: Bring a saucepan to the boil and add the Birds Eye Garden Peas for 3-4 minutes. Drain and rinse under cold water.
  2. Add the egg, spring onion and half of the cooked Birds Eye Garden Peas to a food processor or blender, and pulse until combined.
  3. Add the blended mixture to a bowl and mix through the remaining cooked Birds Eye Garden Peas, feta, self raising flour and mint. Stir until just combined.
  4. Make the fritters: Next, add 1 tbsp of olive oil to a frying pan and heat to medium. When hot, place a heaped tbsp of the fritter mixture into the pan and flatten slightly. Cook for 2-3 minutes on each side, or until lightly golden and crispy. Repeat until all the mixture is used up, using additional oil as needed.
  5. To serve: Stack the pea fritters onto a plate and sprinkle with some additional crumbled feta cheese, enjoy!