Pea, Mint and Goat’s Cheese Fritters


Preparation info

  • Difficulty


  • Serves

    2 or 4

    as a starter

Appears in

The Vegetarian Kitchen

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

I used to think only of sweetcorn when I thought of fritters, but over the past year, I’ve realized how adaptable they are, and what a great vehicle they are for getting vegetables into picky toddlers! These ones are popular with kids and adults alike, and they make a great vegetarian main course, served with mashed potatoes and hot veg, or just with a selection of salads.


  • 150 g frozen petits pois
  • 1 large egg
  • 50 g self-raising flour
  • 40 ml whole milk
  • 2 tbsp finely chopped fresh mint
  • 50 g goat’s cheese log, crumbled
  • vegetable oil for frying
  • salt and black pepper to season


  1. Bring a small pan of salted water to the boil and add the petits pois. Wait for the water to return to the boil, then drain the peas and set aside.
  2. In a mixing bowl, whisk the egg with the flour, then add the milk and whisk to form a smooth batter. Add the cooled peas, chopped mint, goat’s cheese and some salt and black pepper, then stir to combine everything.
  3. Heat a generous glug of vegetable oil in a large non–stick frying pan over a medium–high heat.
  4. When the oil is hot, use a serving spoon to carefully add spoonfuls of the batter into the pan. Use the back of the spoon or a spatula to lightly press down and flatten the dollop of batter once it is in the pan. Leave a decent space between each fritter as they will spread a little when they cook – you may need to cook them in batches.
  5. Cook each fritter for 2–3 minutes on each side, until both sides are golden and cooked through. (If you are unsure, press a butter knife into one of them and check that no wet batter comes out.)
  6. Transfer the cooked fritters to a plate lined with a piece of kitchen paper, in order to soak up any excess oil. Serve at once.