Pea and Persian Fetta Fritters

makes: approx 20

Prep: 30 mins

Cook: 30 mins


    • 350g YVC Persian Fetta tub – drain oil and reserve for frying
    • 500g frozen peas – defrosted at room temp for about an hour
    • 150g fresh ricotta
    • 3 eggs
    • zest of 1 lemon
    • 100g plain flour (use besan flour for a gf version)
    • 10g (1.5 tsp) baking powder
    • handful of fresh mint leaves (finely shredded)
    • 2 spring onions – finely sliced
    • 15g (1 tbsp) sesame seeds
    • salt flakes and ground black pepper to season
    • yoghurt and Sriracha Hot Sauce (or other hot chilli sauce) to serve


    • Place the peas in a food processor and pulse a few times until a rough consistency.
    • Add the ricotta, eggs, lemon zest, flour and baking powder and pulse a couple more times.
    • Place mixture in a large bowl. Carefully break apart the Persian Fetta into small pieces and add to the mixture.
    • Add in the mint, spring onions, sesame seeds, salt and pepper and combine gently with a spoon.
    • To shape the fritters, use a big tablespoon of mixture and roll into a ball and place onto a plate. Repeat until you’ve used all the mixture.
    • Using a good sized non-stick frying pan, heat to medium and add in enough of the reserved oil to cover the base of the pan. Reduce heat to low.
    • Add about 5-6 fritters to the pan at a time and press each one down gently with an egg flip to form a fritter shape. Cook evenly, about 3-4 mins each side, until a rich, golden brown. Place on paper towel and repeat until all fritters are cooked using a little more oil for each batch.
    • Serve with yoghurt stirred through with a little Sriracha (or hot chilli sauce) to taste. Alternatively serve with Whipped Fetta sauce (see Spiced Potato Wedges recipe).
    Persian Fetta
    350g & 500g


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