Super Greens Pea & Feta Fritters with Lemon Yoghurt

These pea and feta fritters are crisp at the edges, tender in the middle and brightened with lemon and herbs. A small amount of VitaLuma 12 Organic Superfood Greens Mix adds an earthy green note without taking over the dish. Serve them for a late-winter brunch or an easy early-spring lunch.

Ingredients

For the fritters

• 300 g frozen peas, thawed and well drained
• 2 large eggs
• 80 g cake flour
• 6 g (2 level teaspoons) VitaLuma 12 Organic Superfood Greens Mix
• 3 g (½ teaspoon) baking powder
• 100 g feta, crumbled
• 30 g spring onions, finely sliced
• 15 g flat-leaf parsley, finely chopped
• 5 g fresh mint leaves, finely chopped
• 2 g (½ teaspoon) fine salt
• Freshly ground black pepper, to taste
• 30 ml olive or canola oil, for shallow frying

For the lemon-herb yoghurt

• 180 g plain Greek-style yoghurt
• 15 ml fresh lemon juice
• 2 g finely grated lemon zest
• 10 g flat-leaf parsley or mint, finely chopped
• 1 small garlic clove, finely grated
• Pinch of salt and black pepper

Method

1. Make the sauce. Stir the yoghurt, lemon juice, zest, herbs and garlic together. Season lightly, cover and refrigerate while you cook the fritters.
2. Crush the peas. Place the drained peas in a large bowl. Mash roughly with a fork or potato masher, leaving about one-third of the peas whole for texture.
3. Mix the batter. Beat the eggs in a small bowl. Add them to the peas with the flour, super greens powder, baking powder, feta, spring onions, parsley, mint, salt and pepper. Fold just until no dry flour remains. The mixture should hold together when pressed; if it feels wet, add 10 g more flour.
4. Shape. Scoop heaped tablespoons of mixture and press them into patties about 7 cm wide and 1.5 cm thick. You should have 10 to 12.
5. Cook. Heat half the oil in a large non-stick frying pan over medium heat. Cook the fritters in two batches for 3–4 minutes per side, until deep golden and cooked through. Add the remaining oil for the second batch and adjust the heat if they colour too quickly.
6. Serve. Rest the fritters on absorbent paper for a minute, then serve warm with the lemon-herb yoghurt, extra herbs and lemon wedges.

Useful notes

• Keep the texture: drain the peas thoroughly and avoid blending them smooth; some whole peas make the fritters lighter.
• Make ahead: mix and shape the fritters up to 4 hours ahead, cover and refrigerate. Cook them just before serving.
• Reheat: warm cooked fritters on a tray at 190°C for 6–8 minutes. The microwave will soften the edges.
• Serving idea: add a tomato-and-cucumber salad or tuck the fritters into wholewheat pitas for lunch.

Can greens powder replace vegetables?

No. Here the powder is a convenient recipe ingredient, while the peas, herbs and side salad do the work of making this a varied meal. The World Health Organization recommends a diverse eating pattern with plenty of fruit and vegetables; a greens powder should complement that pattern, not replace it. For more practical ideas, see How to Use Super Greens Powder: 7 Easy Everyday Ideas.

Source

• World Health Organization, Healthy diet fact sheet (26 January 2026)