Pea fritters with mozzarella

October 10, 2017 (Last Updated: February 20, 2018)
Pea fritters with mozzarella

Fresh and light – the perfect side for any chicken dish. These are also delicious eaten cold and can be made into mini fritters – great as canapes. Be sure to make a few extra for the following day.

Recipe by Leila Saffarian

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

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Pea fritters with mozzarella

Serves: 4 - 6
Cooking Time: 20 mins


  • 250g frozen peas
  • 125ml (½ cup) milk
  • 2 large eggs
  • 30g cornflour
  • 200g cake flour
  • 2,5ml (½ tsp) baking powder
  • 100g feta, crumbled
  • 30ml (2 tbsp) fresh mint, chopped
  • salt and freshly ground black pepper, to taste
  • olive oil, for frying
  • 100g mozzarella, to serve
  • lemon wedges, to serve
  • fresh mint, to serve



Boil the peas in a saucepan for 2 minutes, refresh under cold water and drain. Purée half the peas in a food processor until smooth and set aside.


Combine the milk, eggs, cornflour, flour, baking powder and puréed peas in a bowl. Add the remaining peas, feta, mint and seasoning. Mix gently.


Heat the olive oil in a large non-stick frying pan over medium-high heat. Add tablespoons of the mixture to the pan, frying in batches until golden, about 3 minutes on each side.


Drain the fritters on paper towel. Serve with crumbled mozzarella and lots of fresh lemon and mint.

ALSO TRY: Baby marrow fritters with green salsa and coconut cream

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