These tasty little Pea and Tofu fritters are the perfect crispy bite you'll want to make for breakfast, lunch or even for a light dinner. They're packed with protein from the tofu, fibre from the peas and are also gluten-free. But best of all, they're really very delicious.
These lovely green pea fritters are the perfect egg-free bite for when you want something fresh and crispy. Made with either frozen or fresh peas, plus a handful of herbs, they're easy to make and satisfying to eat. The tofu adds a nice bite and protein heft to the fritter, while the batter stays light and crispy.
If you love the idea of tofu in a fritter, then check out my Corn & Tofu Fritters which have a lovely smokey spiced flavor, or if you're looking for a fritter without tofu- check out my Zucchini Fritters which are packed with fresh herbs and of course, zucchini. Plus if you love a good dipping sauce, this Creamy Tahini Sauce with Herb Oil is absolutely delicious paired with these fritters.
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🫛Ingredients
Here are the ingredients you'll need to make these pea fritters. Check the full quantities in the recipe card at the bottom of the post.
- Peas: You can choose fresh or frozen peas- either will work beautifully.
- Extra Firm Tofu: if you can't find extra firm, press a block of firm tofu to reduce the water content.
- Potato Starch (or corn starch/corn flour): Adding potato starch ensures a crispy exterior and helps to bind the fritters.
- Chickpea Flour: Chickpea flour also helps to bind, plus is high in fibre and has a good amount of protein. I prefer to use this instead of gluten-free flour.
- Spring Onions/Green Onions: Make sure you chop finely.
- Fresh Mint and/or Parsley or Dill: I chose fresh mint, however parsley, cilantro/coriander or dill are all delicious in these fritters.
- Garlic Powder: For a little added flavor
- Boullion Powder: I like to add this for extra flavor.
- Sea Salt and Cracked Black Pepper: to taste.
- Chilli Flakes: or some hot sauce. You can add as much as you like or leave out.
- Water: a little cold water to help bring the batter together.
- Oil for frying (I like sunflower oil or avocado oil for frying)
See recipe card for quantities.
👩🍳Instructions
Here are the visual step by step instructions for how to make these patties!
1. First grate the tofu using your box grater, finely chop the spring onions and herbs.
2. Add all the dry ingredients (tofu, peas, potato starch, flour, seasonings ) into a large bowl and fold in to combine.
3. Add water bit by bit and mix until you have a thick batter that holds all the ingredients together when you pick it up with a spoon.
4. Heat a frying pan or skillet and add oil.
5. Use a cookie/icecream scoop to scoop out even amounts of fritter batter. Pan fry between 4-5 at a time. Don't crowd the pan.
5. Flatten the fritters with the back of a spatula. Fry over medium-high heat until golden brown on one side.
6. Flip and pan fry on the other side. Continue until all the batter is gone. Put finished fritters onto pieces of paper towel to allow any oil to drip off.
Hint: Make sure your pan isn't too hot, or it will burn the fritters before they cook through.
🌶️Substitutions & Variations
These fritters are naturally gluten-free and vegan, however here are some yummy ways you can mix them up!
- Cheesy -mix in vegan cheddar or feta cheese to the batter.
- Other herbs - chives, cilantro or even dried herbs can be used to substitute the fresh mint.
- Other Vegetables: - add grated carrot, finely diced bell peppers or corn to the batter.
- Other flavour combinations: Zesty- add some lemon zest to the batter- or go Spicy with some chipotle spice or garam masala.
🔪Equipment
You don't need any fancy equipment for these fritters, just a sharp knife, box grater, large mixing bowl and a frying pan. If you wish however you could use a food processor to grate then mix up the batter, tipping the peas in at the last minute so they stay whole.
🫙Storage
These pea fritters make a great snack for later, so pop them in the fridge in an airtight container for up to 5 days and either eat standing up at the fridge or reaheat in the microwave or a dry frying pan. You can also pop these in the freezer for up to 3 months and reheat from frozen.
Top tip
Make a delicious creamy dipping sauce with tahini, lemon, garlic and a little water all mixed up together like this Herby Tahini Sauce
Love a fritter?
Me too! Try these other yummy fritter recipes:
Super Salads
Fritters go really well with a delicious salad. Great for a light lunch:
📖 Recipe
Pea & Tofu Fritters: Crispy and Easy
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 250 g (2 cups) green peas (either fresh, frozen or canned)
- 250 g (1 cups) firm tofu (grated)
- 100 g green onions
- 2 tablespoon fresh mint (dried or fresh)
- 1 teaspoon garlic powder (crushed)
- 1 teaspoon boullion stock powder
- 90 g (¾ cup) chickpea flour
- 90 g (¾ cup) potato starch (OR cornstarch (aka corn flour in UK/Aus) )
- 80 ml (⅓ cup) water (to bind the fritters MORE if you need it- add tablespoon by tablespoon )
- 1 teaspoon flakey sea salt
- 1 teaspoon pepper
- 25 ml sunflower oil (or other vegetable oil) (for pan frying )
Instructions
- Grate the tofu. Finely chop the spring onion and herbs
- Add the grated tofu, peas, chopped spring onion, chickpea flour, corn starch and all the seasonings to a large bowl and mix.250 g green peas, 250 g firm tofu, 100 g green onions, 2 tablespoon fresh mint, 1 teaspoon garlic powder, 1 teaspoon boullion stock powder, 90 g chickpea flour, 90 g potato starch
- Add water bit by bit as you mix, until you get a thick, chunky batter that sticks the green peas and tofu together in the bowl. - if needed Add a kittle more water tablespoon by tablespoon until you get the desired batter.80 ml water, 1 teaspoon flakey sea salt, 1 teaspoon pepper
- Use an ice-cream scoop to scoop out portions of the fritters.
- Add the sunflower oil to a frying pan and allow it to get to a medium-high heat. Add the fritters in batches of 3 or 4 to the frying pan and squish down with a spatula so they form flat pancake style shapes.25 ml sunflower oil (or other vegetable oil)
- Cook the fritters until crispy on one side, then use a spatula to carefully flip. Cook the other side of the fritter until golden brown.
- Lay the fritters out on a paper towel or wire rack to allow any excess oil to be removed.
- Serve with herby tahini sauce, hot sauce or even ketchup!
Notes
- Oven bake: Lay out balls of the fritter mixture on a parchment lined baking tray. Press the fritters down with a spatula and spritz with a little oil. Bake at 180c/360f for 15-20 minutes until golden brown.
- Air Fry: On an air fryer rack, gently press down on the fritters to make the fritter shape. Spritz with oil and air fry at 180c/360 for around 10 minutes or until crispy.
Louise says
Delicious, I’d forgotten all about fritters! Perfect picnic food, for carnivores too. I gave mine a light dusting of smoked paprika to serve because they weren’t as golden as the gorgeous pic here. I served them with home grown wild garlic mayo, a fabulous pistachio colour and all vegan of course. Really appreciated the recipe, thank you!
Louise-Claire Cayzer says
I'm so happy you liked the recipe. Your wild garlic mayo sounds like the perfect dip!
Liz Elward says
What’s the dipping sauce recipe? Looks amazing
Louise-Claire Cayzer says
It's just been posted! Creamy Tahini Herb Oil Sauce
Claire says
Is there a recipe for the dipping sauce? Thank you!
Louise-Claire Cayzer says
It's just been posted! Creamy Tahini Herb Oil Sauce