Pea Fritters with Babease

We have been working closely with Babease as Winter grows into the Weaning Stage of his early life.  At 10 months, Winter is keen to explore new flavours and textures and we have found Babease doesn't only provide exciting foods for Winter to sample but also have given us some super inspiration from their recipes over on their blog (click for link).  Today we are trying out their Pea Fritter recipe which I can tell you was so tasty the there wasn't much left for Winter as Daddy helped himself to quite a few!  I found this really easy to do and can be done with frozen peas too.  For more inspiration, please pay them a visit at .  For now, I hope you enjoy this one below!  Stay tuned for more to come over the next few months.  I may even try to VLOG it! *queue shock horror emoji*

Who doesn’t like the good old English pea? Peas are so good for you being full of protein, fibre, vitamin c and folate and what’s more they taste sweet and have a great colour!

When they are in season we can eat them every day. Fresh as a snack straight from the pod or steamed for a few minutes and finished with a small knob of butter or even a drizzle of olive oil.

This recipe is one that we came up with in the Babease kitchen to use up a glut. We used fresh, but if they’re not in season, it works just as well (and is much, much quicker!) if you use frozen. Frozen peas are a ‘store cupboard’ (freezer) must in our opinion.

These fritters are great for little hands to grip hold of if you are at the finger food stage, or as a light lunch or dinner for the whole family, served with a salad and some yogurt on the side. They freeze well for an emergency last minute supper and work great as snacks on a busy day out.

What you need

For the Pea Pancakes
250g Peas
1 spring onion (chopped small)
2 eggs (replace with chia seeds if you don’t eat eggs)
6-8 leaves of parsley (roughly chopped)
6-8 leaves of mint (roughly chopped)
50g of feta (optional)
50 -100g Chickpea flour

For the yogurt
6 tbsp coconut yogurt
a small handful of mint leaves
a small handful of parsley leaves

What to do

If you are using fresh peas, then you will need to shell the peas so that you end up with around 250g of uncooked peas. Bring a pan of water to the boil and cook for 2-5 mins (depending on how fresh they are, if picked that day, they will cook in no time at all, and if they are a few days old, they may take a few minutes longer). Once cooked, drain and run cold water over them for a couple of minutes to stop them cooking.


If you are using frozen peas, simply boil 250g peas for a few minutes then drain and rinse as above.

Place all of the ingredients (apart from the chickpea flour) into a blender and pulse until you get a nice lumpy texture. Don’t over blitz as it’s good to introduce texture to your little ones.

(If you are not using eggs, you can replace with Chia seeds, which we will write a post with later in the week, but its approximately 1 tbsp of chia per egg with 3 tbsp with water and leave to soak for 15 mins.)

Once the mix is your preferred texture, scrape it into a bowl and fold in 50g chickpea flour, adding more flour as needed until you make a batter that is of a dropping consistency.

When you’re ready to cook the fritters, gently heat up your pan and add either coconut or olive oil. Add the batter mix and cook for a few minutes on each side until nice and golden. We like to make long ones that are easy to hold, but feel free to experiment with whatever shapes you fancy! :)

If you are feeling adventurous and eat cheese, feta works really well stirred though the batter just before cooking. For the yogurt, add all of the ingredients to a blender and blitz until smooth. 

Serve the fritters with the yogurt and any sides you are in the mood for!

Do let us know how you get on, and we would love to hear of any variations that you make.

Happy cooking!! :) 

*I have been sponsored by Babease to promote this recipe and write about them on my blog. All opinions are my own*.