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Baked Green Pea Fritters with Yoghurt Dipping Sauce

pea fritters

Slightly Modified Recipe from Wallflower Kitchen | Serves: 10 fritters | Time: ~25 min.


2 cups frozen #peas

1 tbsp EVO

1 large yellow onion, diced

3 garlic cloves minced

1/2 cup gluten-free flour or whole wheat

1 tsp baking soda

Pinch of salt

2 tbsp mixed fresh or dried herbs finely chopped (I did Italian seasoning)

Yoghurt Dipping Sauce

1 cup non-fat Greek yoghurt

Mixed fresh or dried herbs, finely chopped (I did parsely)

1 tbsp lemon

Dash of garlic powder

A note on the yoghurt again: I considered doing a tahini dressing, which I'm sure would be lovely, but one serving of tahini has 5% your DRV saturated fat. I care about animals, but I also care about my cholesterol. Sorry, folks.


Preheat the oven to 350F and line a baking tray with parchment paper.

Add the peas to a medium saucepan, cover with water and boil, according to packet's instructions and drain well.

Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.

Add the peas, onions and garlic to a food processor and pulse until it becomes a thick paste.

Stir in the flour, baking soda, salt and herbs.

Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet.

Brush with fritters with olive oil.

Bake for 15-18 minutes until golden brown, flipping them over half way.

While the fritters are baking, mix together all of the yogurt ingredients.

What I ate and drank today

96 oz of water

2 cups of decaf

Whole wheat/light coconut milk waffle

Leftover soup

Almond butter sandwich

Pea fritters with yoghurt sauce

Side salad, with oil, vinegar, and a little dijon mustard


14,000+ steps (~6.25+ miles) of walking

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