Hodmedod's Pea Fritters


Prep time: 
0 minutes


Sometimes an everyday breakfast of porridge, muesli or a smoothie just doesn't fit the bill. These delicious breakfast fritters are the perfect addition to a more indulgent fry-up. For best results, the carrot should be finely grated with a smaller zesting grater. Makes 4 Fritters. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast - or serve with salad for a light lunch.


  • 1 red onion, peeled and finely diced
  • 1 carrot, peeled or scrubbed and finely grated
  • olive oil for drizzling and frying
  • 1 cup split peas, optionally soaked to reduce the cooking time
  • 3 cup vegetable stock
  • ¼ cup chives, fresh if possible
  • 1 tablespoon light soy sauce
  • salt and pepper to taste
  • 3 tablespoon flour


  1. In a large saucepan, sauté the onion and carrot with a drizzle of olive oil until the onion is just starting to soften
  2. Add the split peas and vegetable stock and simmer gently for around 30 to 40 minutes - soft but still with a bit of bite. Soaking the split peas for a couple of hours beforehand isn't necessary but will reduce the cooking time. Stir the peas often and keep an eye on the level of liquid - the liquid should have been absorbed / evaporated by the end but you don't want the peas to boil dry (or you'll be cleaning the pan for weeks!!)
  3. Stir in the snipped chives, soy sauce and seasoning to taste. Then stir in the flour and leave to cool - this takes around an hour but you can make to this stage in advance and store in the fridge till you're ready to shape and fry
  4. Divide the mixture into four equal parts and roughly shape into patties
  5. As you shape each patty, lay in a large frying pan with another drizzle of olive oil
  6. Cook for 8-10 minutes each side over a medium heat, for a lovely golden colour
  7. Serve immediately with a couple of fried or grilled field mushrooms and halved tomatoes or a light side salad


Photo Credit: Jonny Hughes @jonny2love
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