Yellow Pea Fritters

Breakfast Dried Peas Flour Gluten-free Grains and Seeds Light Pea Flour Peas Pulse Flour Pulses Split Peas Split Yellow Peas Summer Vegan Vegetarian

by The Cook and Him May 11, 2019

Sam, Phil and Meg the dog of cookery blog The Cook and Him are spoiling us with these Yellow Pea Fritters, made with our Organic Split Yellow Peas and Yellow Pea Flour. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast - or serve with salad for a light lunch.

As Sam says, 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

Ingredients

1 Red Onion - peeled and finely diced
1 large Carrot - peeled or scrubbed and finely grated
Couple of drizzles of Olive Oil
1 cup Organic Split Yellow Peas (optionally soaked to reduce the cooking time)
3 cups Vegetable Stock
1/4 cup Fresh Chives - Snipped
1 tbsp Light Soy Sauce
Salt and Pepper
3 tbsp Organic Yellow Pea Flour

Method

In a large(ish) saucepan, sauté the onion and carrot with a drizzle of olive oil until the onion is just starting to soften
Add the split yellow peas and vegetable stock and simmer gently for around 30 to 40 minutes - I like my peas 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!!)
Stir in the snipped chives, soy sauce and seasoning to taste. Then stir in the yellow pea 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
Divide the mixture into four equal parts and roughly shape into patties - I just use my hands for this. It's a little messy but I've found it to be the best way!
As you shape each patty, lay in a large frying pan with another drizzle of olive oil
Cook for 8-10 minutes each side over a medium heat, for a lovely golden colour
Serve immediately with a couple of fried or grilled field mushrooms and halved tomatoes or a light side salad
I've also eaten these cold the next day and they're just as lovely!

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Author: Orfhlaith Noone Christmas Naked Oats Spelt Spelt flour

Mincemeat Crumble Bars

December 18, 2025

Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.

Author: Lucy Williamson Chia Christmas Walnuts

Redcurrant & Chia Relish

December 18, 2025

This festive relish from nutritionist Lucy Willamson combines vibrant British berries (any left in your freezer from summer?) with chia seeds and walnuts for a naturally rich texture and just enough sweetness.

Author: SUCSEED Autumn Spelt SUCSEED Vegetarian Winter

Pearled Spelt Risotto with Sucseed, Spinach & Butternut Squash

December 10, 2025

A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.