Recipe: Home Cooking Breakfast – How To Make Pea Fritters (or any other vegetable)

Written by Brandon (@brandothepig), Melbourne.

As much as I love to eat out and take advantage of the amazing Melbourne brunch scene, some weekends I just want to sleep in, wake up to a fully stocked fridge and cook up a storm, without having to pay an additional $4 for extra bacon on the side or waiting in line for 45 minutes.


One of my favourite fritters in Melbourne – Indo Sweet Corn Fritters from Hendriks cafe

My breakfast moods come in phases (except for bacon ofcourse!). The eggs benny only phase, my on-again off-again relationship with fish for breakfast and the occasional sweet breakfast. Then there are fritters. The beauty of fritters is they come in all shapes, colours and sizes – bright yellow corn fritters, deep red beetroot fritters, deep fried spheres, golden brown pancake shaped zucchini fritters, the list is endless! And when they are good, they are just heavenly!

I love making my own the fritters for several reasons. Firstly, I can absolutely load up my fritters with whatever ingredient I’m using – fritters are meant to be generous in my opinion, where the vegetable is the star of the show. Secondly, I can add in chunks of bacon. It’s a simple trick, but the magic of bacon can turn a good fritter, into an extraordinary fritter! And finally, fritters are surprisingly easy to make and can usually be made on a whim, with most ingredients already in a standard kitchen pantry.

To prove my point – here is my simple but delicious, flexible pea fritter recipe! I’m a big fan of peas, and they create such a beautiful green colour. The great thing about this recipe is you can easily substitute out the peas for any other of your favourite vegetables – corn, beetroot, zucchini, broccoli, or all of the above. It can be made vegetarian or gluten-free with simple respective tweaks to the recipe. Have a play and enjoy!


That is one mean, green fritter tower!

Brando The Pig’s Flexible Pea Fritters 

Ingredients (approx 3-4 serves)

  • 600g baby peas – fresh or frozen (if frozen, quickly blanch in boiling water for 1 min)
  • 1/2 red onion, roughly chopped
  • 50g – 100g of good bacon, roughly chopped (optional)
  • 2 eggs
  • 120g plain flour
  • 1 teaspoon baking powder
  • a handful of coriander, chopped (including stems and leaves) – to taste
  • salt and pepper to taste
  • butter and oil (for frying) – I roughly use a tablespoon of butter per teaspoon of rice bran oil


  1. Preheat the oven to 100°C
  2. In a food processor, add half the peas along with all remaining fritter ingredients and mix until well combined.
  3. Place the mixture in a large mixing bowl, and add the remaining peas. Stir to combine.
  4. In a large fry pan, heat the butter and oil over a medium heat.
  5. Using a tablespoon, add one or two generous dollops per fritter depending on size preference. Cook each side until golden (roughly 1-3 minutes).
  6. Dab cooked fritters with a paper towel and keep warm in the oven until ready to serve.

Serve complete with your desired breakfast sides – today it was poached eggs with homemade hollandaise, crispy skin Atlantic salmon and roasted beetroot.


Until next time, happy eating!

Written by Brandon (@brandothepig), Melbourne.



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