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Pea and Herb Breakfast Fritters


1 cup of frozen peas, defrosted

2 eggs

1/2 cup rice flour

1 spring onions, finely chopped

1/2 cup chopped herbs (basil, mint, parsley or coriander)

Extra virgin olive oil or coconut oil for frying

Serving Options

Poached, hard boiled or fried eggs

Smoked salmon


Zucchini ribbons



Crumbled feta cheese


1. Add the peas, herbs, spring onions, egg, rice flour, salt and pepper to a food processor and lightly pulse. You don’t want the mix to be completely blended together, just enough that the mix holds together, keeping some peas are still chunky and visible.

2. Bring a frying pan to a medium-high heat and add a drizzle of olive oil or coconut oil. Once the oil is heated, add a heaped spoon of the mix to a frying pan, pressing down slightly with the back of a spoon. Repeat until all mix is used up, but make sure you leave enough space for each pancake to be cooked and flipped. Cook for 2-3 minutes on each side.

3. Remove from the heat and serve with toppings of choice.

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