When it comes to quick, wholesome meals that still feel a little special, this Pea Fritter Salad is right at the top of my list. It’s one of those dishes that looks restaurant-worthy but is surprisingly easy to make at home. The star of the show? The fritters, of course-crisp, golden, and packed with flavor. They’re made with a mix of mashed peas, garlic, lemon zest, dill, and feta, which gives them the perfect balance of freshness and richness.
I love how the peas add a natural sweetness that pairs beautifully with the salty, tangy feta. And once they hit the pan, the magic happens-the fritters become golden on the outside while staying soft and fluffy inside. The panko breadcrumbs are the key here; they help the fritters hold their shape and give that irresistible crunch.
The salad itself couldn’t be simpler. Fresh cucumber, radish, and salad greens are tossed in a creamy yoghurt and dill dressing that doubles as a dip for the fritters. It’s light, cooling, and ties everything together perfectly. You can even prep the fritters ahead of time and crisp them up in the oven before serving, making this ideal for easy entertaining or quick weekday lunches.
Every bite feels like spring on a plate-bright, herby, and satisfying without being heavy. It’s proof that healthy food can be exciting, full of flavor, and most importantly, something you’ll actually crave.
Pea Fritter Salad
Equipment
- Skillet
Ingredients
- 1 cup sugar snap peas sliced (100g)
- ¼ cup crumbled feta cheese 35g, plus 2 tablespoons for topping
- ¾ cup plain yoghurt 180g
- 2 tablespoons chopped fresh dill
- Zest and juice of 1 lemon
- 1 10oz / 280g packet frozen peas, thawed
- 2 large eggs beaten
- ¾ cup panko breadcrumbs 45g
- 3 tablespoons all-purpose flour 25g
- 1 tablespoon freshly minced garlic
- 1 cucumber thinly sliced
- 1 large bag salad leaves about 4 cups / 120g
- ½ cup thinly sliced radishes 50g
- Salt and pepper to taste
- Oil for frying
Instructions
- Mix together the sugar snap peas, yoghurt, dill, ¼ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons feta, and lemon juice in a bowl. Set aside.
- Roughly mash the peas in a separate bowl and add the garlic, eggs, flour, lemon zest, breadcrumbs, and a little salt and pepper. Stir to combine.
- Heat oil in a large saucepan. Using ¼ cup scoops of the pea mixture, form fritters and fry for 2–3 minutes on each side until golden and crisp. Drain on kitchen paper and season lightly with salt.
- Toss the salad leaves, radishes, and cucumber with half the yoghurt-dill sauce.
- Arrange the fritters on top, drizzle with the remaining dressing, and sprinkle over the extra feta.
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