Free UK Delivery on Orders over £30 - Just £3.50 for Smaller Orders

Courgette, Pea and Mint Fritters

Courgette, Pea and Mint Fritters

by Gabriel Titchiner August 17, 2016 4 Comments

This recipe for light and cheerful courgette, pea and mint fritters comes to us from Sus Davy, who writes the delightful blog: Rough Measures. This wonderful summer recipe makes use of our Green Pea Flour, and we can't wait to try it out for ourselves!

‘I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. The flour smells wonderful and has a very subtle taste. These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.’ - Sus Davy

We couldn't agree more with Sus on this one, so without further ado, let’s get cracking with the recipe!

Preparation time: 10 mins | Cooking time: 6 mins | Total time: 16 mins

Makes 12 Fritters


  • 2 Large courgettes (skinned)
  • 150g cooked petit pois
  • A good handful of fresh mint
  • 140g Hodmedod’s green pea flour
  • 1 egg
  • Salt to flavour
  • Cracked Black Pepper
  • Coconut oil, or similar frying oil


  1. Grate the courgettes into a large bowl (be sure not to grate your fingers).
  2. Sprinkle grated courgette with a pinch of salt, stir through and leave to sit for about 10 minutes.
  3. In another bowl, combine the remaining ingredients (bar the oil).
  4. Once the courgette has finished resting, using your hands, squeeze over the sink with your hands to remove excess liquid.
  5. Add the courgette to the other ingredients and mix well.
  6. Heat the oil in a frying pan on a medium-high heat.
  7. Take a tablespoon, and transfer spoonfuls of the fritter mixture to the pan.
  8. Flatten the spoonfuls with the back of a wooden spoon.
  9. Cook for a few minutes on either side.
  10. Eat while piping hot, or leave to cool and store in an airtight container in the fridge for up to 3 days.

Gabriel Titchiner
Gabriel Titchiner


4 Responses

ursula safar
ursula safar

September 03, 2018

As you so kindly sent me the recipe card for these fritters I had to try them out on a very “carnivorous” friend today! The plate was empty in no time and he loved them eventhough there wasn’t a scrap of meat to be seen. Please keep these delicious recipes comig, they are sooooo inspirational and easy to follow! Well done and thank you!

Jo Baetke
Jo Baetke

February 17, 2018

Really tasty and easy to make – used the soaked carmelina seeds in place of egg as suggested on the recipe card and they worked brilliantly. Went well with the quinoa salad,with lime, mint and olives and the quick fava bean hummus (again from H’s recipe cards) along with a nice aubergine/harissa dish and pitta breads.
I left the skins on the courgettes and spiralised, then chopped them. I find it a bit easier than grating them (or getting my super Magimix out of the cupboard and having to clean it afterwards!)
Can’t wait to get going on some more recipes tonight!

John L
John L

January 07, 2018

We first tried this after picking up the recipe card at the Aldeburgh Food festival 2016. Its a brilliant recipe and great way to showcase this excellent flour. Having made it more than once, I would only say a bit of care is needed to ensure that no lumps form as the flour and liquids combine, so sprinkling the flour over helped – perhaps Gabriel has more detailed guidance?? And boy, there is a lot of liquid to be squeezed out of those courgettes, which are such a delicious base for this simple dish.

Sue Grove
Sue Grove

September 03, 2017

Made these this morning – added fresh basil instead of mint. They are really tasty. Next time I’m going to substitute apple for the courgette and make some sweet ones :).

Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Beans, Peas & Quinoa

Vegan Lentil Lasagne
Vegan Lentil Lasagne

by The Cook and Him May 16, 2019

We set The Cook & Him a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils and fermented Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.

Read More

Green Split Pea and Pesto Stuffed Conchiglie
Green Pea Dal & Pesto Stuffed Conchiglie

by The Cook and Him May 14, 2019

Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him recipe is perfect for a weeknight meal.

Read More

Green Pea Loaf
Green Pea Loaf

by Emma Wilkins May 13, 2019

We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.

Read More