Mediterranean Pea Patties with Veggies
These vibrant green patties are packed with protein, fiber, and Mediterranean flavor — made with peas, herbs, garlic, and a touch of lemon. Pan-seared until crispy, they’re light yet satisfying, especially when served with roasted or grilled vegetables and a cooling yogurt-herb sauce.
⏱ Time
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
For the pea patties
1 ½ cups green peas (fresh or frozen, thawed)
¼ cup chickpeas (optional for texture)
1 small onion, chopped
2 garlic cloves
2 tbsp fresh parsley, chopped
1 tbsp fresh mint or dill (optional)
½ tsp cumin powder
½ tsp coriander powder
1 tbsp lemon juice
3 tbsp whole wheat flour or chickpea flour
½ tsp baking powder
Salt and black pepper to taste
2 tbsp olive oil (for frying)
For the vegetables
1 cup broccoli florets
1 small carrot, sliced
½ zucchini, chopped
1 small red bell pepper, chopped
1 tbsp olive oil
½ tsp dried oregano
Salt and pepper to taste
For the yogurt-herb sauce
½ cup Greek yogurt
1 tsp lemon juice
1 tbsp fresh dill or mint, chopped
Salt and black pepper to taste
Instructions
1. Prepare the vegetables
Preheat oven to 200°C (400°F).
Toss broccoli, carrot, zucchini, and bell pepper with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes, until tender and slightly golden.
2. Make the pea patties
In a food processor, combine peas, onion, garlic, herbs, cumin, coriander, lemon juice, flour, baking powder, salt, and pepper.
Pulse until mostly smooth but slightly chunky (not a paste).
Form into small patties (about 2 inches wide).
Tip: If the mixture feels too wet, add a bit more flour.
3. Cook the patties
Heat olive oil in a nonstick skillet over medium heat.
Cook patties 3–4 minutes per side until golden brown and crisp.
Remove and set aside on paper towels.
4. Make the sauce
Mix Greek yogurt, lemon juice, dill or mint, salt, and pepper in a small bowl. Chill until serving.
5. Assemble the plate
Arrange roasted vegetables on a plate or bowl.
Add 3–4 pea patties on top.
Serve with a generous dollop of yogurt-herb sauce.
Garnish with a drizzle of olive oil and a sprinkle of fresh herbs.
Serving Ideas
Serve over a bed of quinoa, bulgur, or couscous for a complete meal.
Add a side of hummus or tzatziki for dipping.
Squeeze some fresh lemon juice over everything before serving.
Notes & Tips
Air-fryer option: Cook patties at 190°C (375°F) for 10–12 minutes, flipping halfway.
Make ahead: Patties can be formed and refrigerated for up to 24 hours before cooking.
Make it vegan: Use a plant-based yogurt or tahini sauce instead of Greek yogurt.
Add crunch: Mix in finely chopped spinach or grated carrot into the pea mixture.
❓ frequently asked questions FAQ
Q: Can I use frozen peas?
Yes — just thaw them and pat dry before blending.
Q: Can I bake the patties instead of frying?
Yes! Bake at 200°C (400°F) for 20–25 minutes, flipping halfway for even crispiness.
Q: How long do they keep?
Store cooked patties in the fridge for up to 4 days. Reheat in a skillet or air fryer before serving.
Nutrition information
Calories: 310 kcal
Protein: 14g
Carbohydrates: 32g
Fiber: 8g
Fat: 14g
Sodium: 280mg