Courtney Roulston


2 – 4 people

I have cooked this recipe at many of my cooking demonstrations and for catering events and no word of a lie, I have converted many a pea hater, into people that love these fritters and go on to ask me for the recipe.

They make a great addition to eggs and salmon on a breakfast plate in the morning or can be served with the sour cream and some smoked salmon on top as a party canapé.

These also make for a great afternoon snack and if there any leftovers, they are perfect served chilled as lunchbox fillers too (Accademy award for fritters goes to…)

Best of all, most of the ingredients in this recipe are pantry, fridge of freezer staples and making a few batches of these will certainly not send you broke.


  • 3 cups frozen baby peas, thawed
  • 3 spring onions, finely chopped
  • 2 teaspoons finely grated lemon zest
  • 3 eggs, lightly beaten
  • 2 tablespoons thickened cream
  • 1 cup self-raising flour
  • 200 g Greek feta, crumbled
  • 1 cup cobram olive oil
  • 250g Low Fat Philadelphia cream cheese, softened at room temperature
  • 2 tablespoons finely chopped dill
  • 1 tablespoon olive oil
  • Lemon wedges, to serve



  • Place three-quarters of the peas in a food processor and blitz to a coarse mash.
  • Stir in the spring onion, lemon zest, egg, cream and remaining peas until combined.
  • Add the flour and gently fold through the mixture, then fold in the feta. Season to taste with sea salt flakes and freshly ground black pepper.
  • Pour the oil into a large non-stick frying pan over medium heat and heat to 160°C (315°F) or until a cube of bread dropped in the oil browns in 30–35 seconds.
  • Working in batches add heaped tablespoons of the pea mixture to the oil and cook for 2 minutes each side or until crisp, golden and slightly puffed.
  • Remove and drain on paper towel. Season lightly with sea salt flakes.
  • Whisk together the cream cheese, sour cream and dill in a bowl and drizzle over the oil.
  • Serve the fritters warm with the dill dressing and lemon wedges on the side.

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