Pea, Mint, and Feta Lentil Fritters
These vibrant fritters strike the perfect balance between comfort food and freshness. They're very versatile—ideal tucked into a sandwich, served alon... Read more These vibrant fritters strike the perfect balance between comfort food and freshness. They're very versatile—ideal tucked into a sandwich, served alongside a crisp salad, or offered as finger food at a gathering. The mixture can be made ahead and kept in the fridge for a few days, making them a good make-ahead option for easy entertaining. These vibrant fritters strike the perfect balance between comfort food and freshness. They're very versatile—ideal tucked into a sandwich, served alongside a crisp salad, or offered as finger food at a gathering. The mixture can be made ahead and kept in the fridge for a few days, making them a good make-ahead option for easy entertaining.
Plantpoints
Plantpoints
TRY MORE RECIPES for lentil fritters
NUTRITION PER SERVING (Read more)
Plantpoints
Ingredients
Method
Gather and prepare your ingredients.
Place the lentils into a bowl and cover with several inches of water. Set aside to soak for at least 1 hour, or up to overnight.
Drain the lentils and place into the bowl of a food processor. Blend until smooth.
Add the peas, onion, garlic, mint, lemon zest and process again until smooth.
Stir through the crumbled feta cheese.
Heat some olive oil in a frying pan over medium-high heat. Once sizzling, scoop the mixture in and use the back of a spoon to gently flatten. Cook for 3-4 minutes on each side. Repeat until you’ve used up all of the mixture. (If your lentils are not soft enough to scoop, you can gently shape the fritters into patties using your hands before frying them). We used about 3 tablespoons worth of mixture for each fritter.
User comments (28)
Love, love, love this recipe. Easy, freezable, so conveniently
Really enjoyed it, but was very messy to make
Loved it! Simple to make and very tasty! Needed a bit more mint to really appreciate the flavor. Keep sharing recipes like this.
Very wet batter, made up the fritters and placed in the freezer for 30 minutes just to stop them falling apart before cooking. Reminded me of falafels, I think next time there will be more lentils to hold it together, but light and refreshing
Used an egg for binding and pre cooked the onions. Used a nutri bullet so lentils and peas weren't smooth which worked well. Ate with salad and a yogurt and dill dip. Forgot the mint so thats why 4*s as lacked a bit of flavour. Thats on us though. Plonkers
The recipe says 25gram of mint but I've ignored that and used eyesight and common sense. 25g of mint leaves is a HUGE amount when a mint leaf weighs around the same as a feather. I think the recipe needs altering to 0.25g. I picked my mint leaves fresh from my garden. An entire small glass bottle of dried mint only weighs 13g.
The batter is very wet. I have precooked the onion, garlic and green peas to avoid them releasing more water when cooking. Added 2.5 table spoons of chickpea flour. I didn’t add egg. I also bake the batters in 180 degrees for about 15 min each side. Do not turn the fritters until it moves freely from the baking tray or baking paper or it will be stucked. The taste of the fritters are good. Goes well with Greek yoghurt
I think this is a great recipe but I find it really sticks to the pan. What am I doing wrong?
This was yummy and I added fresh cilantro and cumin seeds which worked well with the peas adding a savoury note. Served with a poached egg and very satiating.
Loved them! I definitely had trouble with them falling apart in the pan though, but took advice from the other commenters and I added an egg to my batch half way through, and those had a much better consistency!
Too much unyun put like 50 g and when you fry make them thin otherwise they won’t cook Litch just burn in eating them rn before I workout and they taste disgusting but they kinda taste good idk
I was skeptical, but tried them anyway and I was pleasantly surprised. Very good.
Wow unbelievably tasty I added some nutritional yeast and an egg to bind,
Even the wife said very nice
We absolutely loved these fritters. Made them for the first time tonight. Super easy to make and super tasty
Delish!
I substituted mint for spices
Also substituted feta for finely grated parmesan (or even chickpea flour if mix was very wet)
Really nice recipe
Great for a packed lunch with a mixed salad
Delicious and fresh 👍 Took leftovers to work with some leftover roast veggies from another meal win win!
Loved this! I used tinned green lentils which I think gave a looser texture so I will use red next time. I served it with homegrown veg and a yoghurt and parsley ratha.
Really yummy. Added eggs to mine for extra protein and to bind together. Cooks my kids before adding the mint and lemon for ours.
My kids love this recipe, great for gut health too
Fab recipe, will batch cook these going forward for sure. I have small blender so halved quantity of peas for blender and kept rest whole, worked out really well in recipe with sweet bursts when you bite into pan cake!
I added one egg white to the mix, just to ensure it to hold together. Ate them with tzatziki, a perfect matsch!
Absolutely delicious! I was a little skeptical as there was no binding agent and it felt at first that the fritters wouldn’t hold their shape…but you have to give it the full 5 min on each side and it’ll work out. Very tasty!
Nice, will try another flavour next
Delicious! Need to turn carefully in the pan, but SO good. I stored the mixture in the fridge overnight, then cooked it up fresh for dinner the following evening :)
Easy to make. Feta gives it a nice cheesy taste
I was a little worried based on the other review. Have tons of mint in the garden and 25g tasted fine to me. I did however add some nutritional yeast and Aleppo chilli flakes. I love them and used the lemon juice to make a tomato and lettuce salad to eat with them.
Not as much depth of flavour as I'd expected, 25g of mint seems a lot but we enjoyed these with some Greek yogurt on the side & a salad for lunch.