Crispy Pea Fritter Salad We mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.


35 mins


35 mins




  • 1 cup sugar snap peas, trimmed and thinly sliced
  • ¾ cup low-fat plain Greek yogurt
  • 2 tablespoons crumbled feta cheese plus 1/4 cup, divided
  • 2 tablespoons chopped fresh dill
  • Zest and juice of 1 lemon, divided, plus more zest for garnish
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 (10 ounce) package frozen peas, thawed
  • 2 large eggs, lightly beaten
  • ¾ cup panko breadcrumbs
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh mint, plus 1/4 cup leaves
  • 1 clove garlic, grated
  • ¼ cup extra-virgin olive oil
  • 8 cups mixed greens and/or pea shoots
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced radishes


    Step 1

    Mix snap peas, yogurt, 2 tablespoons feta, dill, lemon juice and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.

    Step 2

    Coarsely mash thawed peas in a medium bowl. Mash and stir in eggs, breadcrumbs, flour, chopped mint, garlic, lemon zest and 1/4 teaspoon each salt and pepper.

    Step 3

    Heat oil in a large nonstick skillet over medium-high heat. Using 1/4 cup of the pea mixture for each, shape four 3-inch-wide fritters and transfer to the pan. Cook until crispy, adjusting heat if necessary to prevent burning, about 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and sprinkle with 1/8 teaspoon salt. Repeat with the remaining pea mixture and 1/8 teaspoon salt.

    Step 4

    Combine greens (and/or pea shoots), cucumber, radishes and mint leaves in a large bowl. Add 1/2 cup of the reserved sauce and toss to coat. Top the salad with the remaining 1/4 cup feta and the fritters. Serve with the remaining sauce and garnish with lemon zest, if desired.

Nutrition Facts

Serving Size: 2 cups salad, 2 fritters & 2 Tbsp. sauce Per Serving: 413 calories; fat 22g; cholesterol 112mg; sodium 739mg; carbohydrates 37g; dietary fiber 7g; protein 18g; sugars 8g; niacin equivalents 4mg; saturated fat 6g; vitamin a iu 4553IU.


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