Recipe: Pea & Mint Fritters with Garlic Mayo

By Bettina Campolucci Bordi

2 years ago

A green crowd-pleaser

Plant-based chef Bettina Campolucci Bordi shares her recipe for pea and mint fritters.

If you happen to have a bag of frozen peas lying around in your freezer, then I urge you to make these epic fritters. They are so simple, but I think one of my best little inventions. Dipped in a quick garlic mayo, what’s not to like?

Recipe: Pea & Mint Fritters with Garlic Mayo

Serves 4-6


For the fritters:

  • 250 g (9 oz) potatoes, peeled
  • 1 red onion, sliced into half-moons
  • Olive oil, for frying
  • 500 g (1 lb 2 oz) frozen peas
  • 35 g (11⁄4 oz/1⁄3 cup) chickpea (gram) flour
  • A handful of mint leaves, chopped
  • Salt and pepper, to taste
  • Lemon wedges, to serve

For the garlic mayo:

  • 200 g (7 oz/3⁄4 cup) plant mayonnaise
  • 30 g (1 oz) chives, snipped
  • 1⁄2 garlic clove, grated
  • Juice of 1⁄2 lemon
  • Salt and pepper, to taste


  1. Cook the potatoes in a saucepan of boiling water, drain well, then mash in a big bowl.
  2. Fry the onion in some olive oil in a saucepan over a medium heat for 5–10 minutes to caramalise. Set aside.
  3. Add the peas to a food processor or blender and pulse until almost smooth, but still slightly chunky. Mix the pulsed peas, chickpea flour, caramelised onion, mint, and salt and pepper into the mashed potato.
  4. Warm a layer of olive oil in a large frying pan (skillet) over a medium heat. Using a small ice-cream scoop, or two spoons to form quenelles, gently add the fritters to the frying pan and cook until nice and crispy on each side.
  5. While the fritters are cooking, mix the garlic mayo ingredients together in a bowl and set aside.
  6. Once the fritters are cooked, drain on a piece of paper towel and serve with the garlic mayo and lemon wedges on the side.


The Best Vegan CookbooksBest Vegan DIY Recipe Kits