Pearled Spelt, Cabbage & Feta Fritters with Salsa Verde

Fritters Grains Lunch Main Meal Pearled Spelt Recipe Spelt Vegetarian

by Eden Owen-Jones September 28, 2026

Crisp, golden and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Paired with a vibrant, herbaceous salsa verde and creamy yoghurt, these make a wonderful light lunch or main.

Makes 8 large fritters

Ingredients

For the Fritters

150g Pearled Spelt
250g thinly sliced white cabbage
100g feta, roughly crumbled
1 garlic clove, minced
½ tsp chilli flakes
3 eggs
65g cornflour
1 tsp salt
½ tsp black pepper
Enough neutral oil to shallow fry

For the Salsa Verde

20g coriander, roughly chopped
10g parsley, roughly chopped
1 clove garlic, roughly chopped
1 green chilli, seeds removed and roughly chopped
6 tbsp olive oil
2 tbsp cold water
1 tsp red wine vinegar

To Serve

120g yoghurt
Sprinkling of chilli powder (optional)

Method

Wash the pearled spelt until the water runs clear. Add to a medium saucepan of cold water, bring to the boil, then simmer for 30 minutes until tender. Drain thoroughly and leave to cool.
In a large bowl, combine all the fritter ingredients (cooked spelt, cabbage, feta, minced garlic, chilli flakes, eggs, cornflour, salt, and black pepper) and mix well.
Heat neutral oil in a large frying pan over a medium-high heat. Spoon in roughly 4 tablespoons of the mixture to form each fritter. Fry for 3 minutes on each side until deeply golden and crisp, then transfer to a plate lined with kitchen paper. Repeat in batches of 2 or 3 until all the batter is used.
Meanwhile, blend all the salsa verde ingredients together in a small blender until completely smooth.
To serve, top each fritter with a tablespoon of yoghurt and a drizzle of salsa verde, or serve them on the side as dips with an optional sprinkling of chilli powder.

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