Green Pea Fritters with Lemon Dill Sauce

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.

Light and fluffy

Fresh and herby

Great for kids

Why you'll love this recipe:


what you'll need

Lemon juice


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.

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 ¼ teaspoon of salt, and cook for 2 minutes.



Add cooked peas to a bowl and use a hand masher to mash the peas. It's okay if some are smashed and some are left whole. Stir in the cooked quinoa, leek/garlic mixture, flax mixture, and lemon juice.


In a separate bowl, stir together flour, breadcrumbs, the remaining salt, and the lemon pepper seasoning. Add to wet mixture and stir to combine. We like using our hands for this step. Let the mixture sit for 20 minutes so that it has a chance to bind together before cooking.


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. Then carefully flip each fritter and cook for 4-5 minutes on the other side.

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



Use a nonstick pan


Clean your leeks well

Add your favorite veggies

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