These vibrant green fritters are zesty, fresh and balanced with the protein of tofu. A delicious lunch option served with grilled sourdough, leafy salad, and a generous dollop of natural yogurt. If you’re into savoury fritters, you’ll probably like my Easy Vegan Corn Fritters too—super simple and always a hit.
Ingredients You’ll Need
This recipe is full of fresh flavor, but it’s also super easy to throw together. You’ll find the full ingredient list with exact measurements in the recipe card below, but here’s what you’ll need to get started:
- Frozen peas (thawed)
- Baby spinach
- Extra firm tofu
- Nutritional yeast
- Chickpea flour
- Fresh mint leaves
- Za’atar
- Lemon (you’ll use both the juice and zest)
- Garlic
- Olive oil
- Salt
- Light vegetable oil (for pan-frying)
- Natural plant-based yoghurt
- Chilli oil
How to Make Supergreen Pea & Mint Patties
Here’s how to make your pea and mint patties from start to finish. I’ll walk you through each step, and when you’re ready, you can find all the details in the recipe card below.
Step One: Add the thawed peas and fresh spinach to your food processor and pulse for about 30 seconds until everything is broken down but still a bit textured. It should look like a chunky green paste—don’t overdo it!
Step Two: Zest and juice your lemon, then crumble the tofu with your hands or a fork. Toss all of that into the food processor along with the chickpea flour, nutritional yeast, garlic, mint, za’atar, olive oil, and salt.
Step Three: Blend again until everything comes together into a thick, scoopable mixture. If it’s feeling a little too soft to shape, just mix in a bit more chickpea flour until it holds together.
Step Four: Use your hands to shape the mixture into small patties. I usually make 8–10, depending on how big I want them.
Step Five: Heat a splash of light vegetable oil in a large pan over medium-high heat. Once the oil is hot, add the patties and cook for a few minutes on each side until they’re golden brown and crisp on the outside.
Supergreen Pea & Mint Patties
Ingredients
- 250 g frozen peas thawed
- 200 g fresh baby spinach
- 200 g extra firm tofu crumbled
- 1/4 cup nutritional yeast
- 1 1/4 cup chickpea flour
- 3 tbsp fresh mint leaves
- 3 tbsp za'atar
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp grated lemon zest
- light vegetable oil for frying
To serve
- chilli oil
- natural yoghurt plant-based
Instructions
- Combine peas and spinach in a food processor and blitz for 30 seconds. Zest and juice lemon. Roughly crumble the tofu.
- Add lemon juice, zest, tofu and all remaining ingredients to food processor and blitz until well combined.
- Shape into small patties with your hands. *Note – if the mixture is a little too soft, mix in a little extra chickpea flour.
- Add a lug of vegetable oil to a large frying pan over medium-high heat. Once hot, add patties into the frypan.
- Cook for a few minutes and then flip over – around 3 minutes per side, until golden.
- Serve with veggies of your choice, top with generous dollop of natural yoghurt and chilli oil.
Janet k. says
Flavorful and fuss-free, thumbs up!
sarah says
Delish!
Hong Nguyen says
This was very tasty and easy to make.