Pea and dill fritters with salad

Cassava Flour, Pea and Dill Fritters

Cassava Flour, Pea and Dill Fritters

Tuesday night is a busy one at our place, with everyone finishing work late. We often pull out this super tasty recipe as it's ready in no time, and leftovers can be reheated the next day.



  • Cook the peas in a saucepan of simmering hot water. In 2-3 minutes, or once slightly soft, drain the peas and blanch in cool running water.
  • Roughly mash the peas with potato masher, or fork. Add the dill and eggs, and whisk together in a large bowl.
  • Add the cassava flour and milk, and stir to combine, adding more milk if the mixture is too dry. Gently mix in the fetta.
  • Heat a large pan on medium, add butter, and when melted use your hands to form the mixture into balls, placing them onto the pan and press flat with spatula.
  • While the fritters are cooking, prepare a salad to your liking.
  • Flip fritters and cook until both sides are nicely browned.


  • You may have to do a couple of batches of fritters depending on the size of your pan (mine was a bit small). Put the oven on 60°C to keep the cooked ones warm.
  • These freeze really well! Just wrap individually in aluminium foil and they should last at least 6 months. If you undercook them slightly, you can defrost in the microwave and then quickly throw on a hot pan again.

Let us know what you think, in the comments below or on our Facebook page. If you have any recipes you'd like to share, please get in contact!

Pea and dill fritters cooking in the pan

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These fritters are a perfect Sunday night meal. I probably added a tad too much milk so had to cook them like pancakes. I also cooked them with olive oil and butter. Still worked a treat and no leftovers. Says it all. Thank you Three Spades.

Mary Smart

These were tasty and quick to make, though I did use Parmesan instead of feta, could have done with more salt as a results. Thanks so much


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