clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of pea fritters with lemon dill sauce on top.

Crispy Pea Fritters with Lemon Dill Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lexi
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 Fritters 1x
  • Diet: Vegan


These green pea fritters with lemon dill sauce are made with a base of quinoa and peas, which keeps them super light and fluffy. We paired our fritters with a lemon dill sauce that adds a pop of bright, acidic flavor.


Units Scale

Pea Fritters:

  • 1/3 cup dry quinoa
  • 10 ounces frozen peas, cooked according to package directions
  • 1 tablespoon ground flax meal + 2 tbsp water
  • 1 1/2 tablespoons olive oil
  • 2/3 cup finely chopped leeks (~2 medium leeks)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup packed spinach, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup all purpose flour (gluten free if needed)
  • 1/4 cup Italian style breadcrumbs (gluten free or regular)
  • 1 teaspoon fine grain kosher salt, divided
  • 1 1/2 teaspoons lemon pepper seasoning (or regular black pepper)

Lemon Dill Sauce:

  • 1/2 cup dairy free sour cream
  • 1/4 cup of vegan mayonnaise
  • 1 1/2 tablespoons tahini
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons fresh dill, finely chopped
  • 1/4 teaspoon lemon pepper seasoning (or regular black pepper)
  • 1/ 4 teaspoon kosher salt


  1. Cook quinoa and peas according to package directions and set them aside until ready to use. Stir together flax meal and water and let sit for 15 minutes to thicken.
  2. Meanwhile, heat oil in a skillet over medium heat. Add leeks and sauté for 5 minutes, then add garlic and cook for another 2 minutes. Stir in chopped spinach, parsley, and dill, season with 1/4 teaspoon of salt, and cook for 2 minutes.
  3. Add cooked peas to a bowl and use a hand masher to mash the peas. Stir in the cooked quinoa, leek/garlic mixture, flax mixture, and lemon juice.
  4. In a separate bowl, stir together flour, breadcrumbs, the remaining salt, and the lemon pepper seasoning. Add to wet mixture and stir to combine. Let the mixture sit for 20 minutes so that it has a chance to bind together before cooking.
  5. Heat a nonstick skillet over medium heat and add some olive oil. Use a ¼ cup measuring cup to measure out the batter for each fritter. Flatten each patty using your hands and pan fry for 4-5 minutes until lightly browned on each side.

  6. Whisk together all of the sauce ingredients until smooth. Serve fritters warm with lemon dill sauce.


Use a nonstick pan: To make sure the pea fritters don't stick and fall apart, be sure to use a nonstick pan.

Storage: Store leftover pea fritters in an airtight container in the fridge for up to 5 days (store sauce in a separate container). You can also freeze the fritters for up to a few months. Defrost in the fridge overnight before reheating. 

Dipping sauce: I can't get enough of the creamy lemon dill sauce we serve with these pea fritters – it's the perfect pairing! However, you can also serve these with ketchup, sour cream or another dipping sauce of choice. 

Flax meal is our egg substitute of choice in these pea fritters. If you're not vegan, you can sub with 1 regular egg. 

  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 fritter with sauce
  • Calories: 111
  • Sugar: 1.1 g
  • Sodium: 370.7 mg
  • Fat: 6.6 g
  • Carbohydrates: 10.2 g
  • Fiber: 1.6 g
  • Protein: 2.9 g