Green Pea, Millet & Mint Fritters


Elsa planted a few pea seeds in pots that we placed in our kitchen window a couple of weeks ago. It has turned out to be a fun little project as they have been growing rapidly and she has been measuring them every morning. Isac was very intrigued by the part where you water the seeds and has been a keen helper in that area. He has also started experimenting with watering a few other things in our apartment, like the pestle and mortar, my shoes and our living room sofa. We’re still waiting to see if any of them will start growing.

It would be a great story if I could tell you that we’ve been harvesting the peas from Elsa’s plants and used in this pea fritter recipe but her little hobby project will probably only leave us with a handful of tiny peas. So the peas in this recipe came from a different source.

I am not sure if fritters actually is the correct word as we don’t use any flour in this recipe and they are aren’t deep-fried either. Perhaps pea pancakes would describe them better? We however rarely get the chance to use the word fritters so that’s what we’re sticking with.


These are fresh and light with distinct tones of mint and spring. We enjoyed them for lunch but they could make for a nice breakfast as well. Apart from peas and herbs, we use cooked millet, eggs and ricotta cheese in the batter. They are quite delicate and need a gentle hand when flipped, but the easiest trick is to keep them quite small in size.

You could of course serve this with a number of different options but here we have simply wilted spinach with chili flakes for a bit of a punch, added a soft boiled egg and topped it with a dollop of yogurt, sprouts, radishes and lemon zest.


Pea, Millet & Mint Pancakes
Serves 4

We have listed the amount of uncooked millet that you need for this recipe but we recommend cooking a larger batch while you are at it. We always keep cooked millet or quinoa in the fridge so we easily can create patties like these or to make our soups more filling.

1 1/2 cup / 225 g fresh green peas (or frozen and thawed)
1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked) (cooked quinoa or rice should work too)
1 spring onion, chopped

2 eggs
1 handful fresh mint and parsley leaves (6 sprigs, picked)
4 tbsp ricotta cheese (or cottage cheese)
salt and pepper

coconut oil, for frying

Wilted spinach
coconut oil
a few handfuls wild spinach
1-2 tsp chili flakes
salt and pepper

Serve with
Soft or medium boiled egg (ours were cooked for 7 minutes)
Beetroot sprouts
Lemon zest

Add 1 cup / 150 g of the peas to a food processor along with millet, spring onion, eggs, herbs, ricotta cheese, salt and pepper. Pulse a few times on high speed until mixed but still slightly chunky. Mash the remaining peas roughly with a fork and stir into the batter. Let sit for 20 minutes to let the ingredients come together (which will make them easier to fry). Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it’s hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time). Cook until they begin to set, roughly about 3 minutes and then carefully flip them with a spatula. If the batter feels too soft and runny, you can add some extra millet to it. Fry all the fritters and place on a tray to cool off just slightly while wilting the spinach.

Using the same frying pan, simply add the spinach to a little oil and chili flakes on a medium heat and let sauté for a few minutes until it has wilted down.

Place the spinach on plates, top with a few sweet pea fritters, yogurt, sprouts, radishes and a generous amount of lemon zest and soft boiled eggs on the side. Enjoy!



PS! We have released an update for our Green Kitchen app which includes a search bar (finally, right!?) where you can search on recipe names and ingredients. We have also added more recipes, Quick Actions with 3D Touch and a whole lot of backend fixes that will make it run even smoother. All the recipes in the app are available in English, German, Spanish, Italian and French, with more languages coming. All this comes for free if you already have the app, just hit update in App Store!


  • Catarina E
    Has anyone tried with amaranth instead of millet?
  • Kate
    Brilliant, easy, cheap recipe. This kind of things should be a go to basic food really. And I love mint! Here’s my veganized version: Instead of using eggs soak half a cup of cashews (overnight) and blend them with soy milk. After blending all the ingredients a bit add 3-4 full tablespoons of any flour (perfectly replaces eggs in any kind of fritters & pancakes). Voila!
  • Bri
    Never mind harvesting the peas, devour the pea shoots! It takes about 10 days for your shoots to reach 10-15 cm, and if you harvest by cutting above the first set of leaves, they will regrow. I keep a dish of these (in a seed sprouter placed in a pretty dish) as a centrepiece on my kitchen table, and not only are they beautiful, but inevitably during or between meals we snack on them. (irresistible even for kids who think salad is boring...there is a huge appeal about harvesting your own food!). This is my go to salad green in winter when lettuce is looking sad, and it is lovely added to a pea and mushroom pasta, or topping a creamy root soup. NB It helps to have the right peas for sprout growing--I like black speckled peas best.

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