Pea fritters

Pea fritters

I love a fritter.  Basically a more filling pancake.  With a poached or fried egg you’ve got a light meal, or as an alternative to chips or a jacket potato with your sausages. Got sweetcorn and peas?  Would totally work – just use the same total weight of veg.

Pea fritters

Serves 4
Based on Jane Baxter for Riverford


100g thawed/leftover peas
75g plain flour
1 teaspoon baking powder
1/2 teaspoon sugar
1 egg
65ml milk
1 tablespoon of butter
1/2 red chilli/1/2 teaspoon chilli flakes (optional)
6 spring onions
1/2 tablespoon fresh parsley or chives (optional)
salt & pepper
Vegetable/sunflower oil for frying


Sharp knife
Mixing bowl
Measuring jug
Frying pan


30 minutes




If your peas are frozen, leave to defrost
Finely chop the chilli (if using a fresh one)
Slice the dark green tops off the spring onions (if you ever make stock, chuck them in a bag for another day; otherwise chuck). Cut the white and pale green parts of the onion into rounds


Put flour, baking powder and sugar into a bowl
Add egg and beat in
Gradually beat the milk in with a whisk until you get a thick, smooth batter
Melt half the butter in a saucepan
Pour the melted butter into the mixture
Add chilli (optional), herbs (optional), onions and peas to the batter and season well with plenty of salt and pepper
Heat the veg oil and a pinch of the butter in a frying pan until quite hot
Drop tablespoons of mixture into the frying pan and fry over a medium heat for about 2 minutes
You’ll see that the fritter looks a bit set, and a few bubbles will appear: that’s good!
Flip it to the other side; it’ll probably be a bit splatty on the bottom but that’s okay
Cook for another 2-3 minutes
If you’re not sure if it’s cooked, stick the point of a sharp knife or skewer into the middle; if it’s clean it’s cooked, if not, it’s not!
If it’s not cooked and you’re worried that it’s burning, flip back to the first side and give it another minute or so. You might want to turn the heat down
Pop to one side and repeat until you have used all the mixture
Serve with eggs and bacon for brunch, or as an alternative to your mash or jacket potato

Got a question? Ingredient you need help with? Get in touch:

Fishfinger rice bowl

Fishfinger rice bowl

Sometimes I think of a leftover recipe and I imagine different reactions: younger me “fish and RICE?  ARE YOU ON DRUGS?”.  My parents: “Gosh, it is interesting how you combine different things isn’t it?”. My brothers: “Oh, yeah, well done”.  They aren’t the leftover lovers though!  Two leftover fish fingers are too good to waste, and this, to me, was surprisingly good.

The leftover friend’s super star, a rice bowl is a fab way to use up those odds and sods from the bottom of your fridge.  Any leftover greens, some salad: whatever.  Bet you’d buy it in M&S  or Pret without thinking, so have a go and make your own!  Okay, M&S and Pret wouldn’t be using fishfingers, but you might have some white fish or some chicken mixed with your rice and salad, so why not a fishfinger?

Cuisines across the world batter or egg & bread fish, so mixing up a fishfinger with a little boiled rice isn’t as mad as it might sound.  I mean, okay, I wouldn’t pay to eat it in a restaurant or claim that it’s authentic cuisine (well, it’s authentic Ann Storr cuisine but that’s quite niche). But with some salad, some chilli  – well, to me it’s a damn sight tastier than a coffee shop equivalent.  And no single-use plastic packaging.

If you take lunch into work, store the fish separately so that the crumbs don’t go soggy (bawk).  A little teryaki sauce is all that this needs to give you a filling and tasty lunch.  Or, if you don’t have any in the fridge, some tamari or soy sauce.

Nice rice, some veg, some fish: quick lunch​​

Got a question? Ingredient you need help with? Get in touch:

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