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Crispy Green Pea Patties: Easy Best Meatless Snack Recipe

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These crispy green pea patties are a quick, easy, and delicious meatless snack made from simple pantry staples. They feature a golden, crunchy exterior and a tender, sweet pea interior, perfect for snacking or light meals.

Ingredients

Scale
  • 2 cups frozen peas, thawed
  • ½ cup panko breadcrumbs
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2–3 tablespoons olive oil or avocado oil (for frying)

Instructions

  1. Thaw and drain the peas. Place 2 cups of frozen peas in a colander and run them under warm water for about 30 seconds. Let them drain well—excess water will make the mixture too wet. Pat them dry with a paper towel if needed.
  2. Mash the peas. Transfer the peas to a large mixing bowl. Using a potato masher or fork, mash them until about half are broken down and half remain whole. You want some texture here, not a puree.
  3. Add the binders and seasonings. Add the beaten egg, panko breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and black pepper. Stir everything together with a spoon or your hands until fully combined. The mixture should hold together when pressed—if it feels too wet, add another tablespoon of breadcrumbs.
  4. Form the patties. Scoop about 2 tablespoons of the mixture and shape it into a patty about ½-inch thick. Repeat with the remaining mixture. You should get around 8 to 10 patties depending on size. Place them on a plate or baking sheet lined with parchment paper.
  5. Heat the oil. Place a non-stick skillet over medium heat and add 2 tablespoons of oil. Let it heat for about 1 minute—the oil should shimmer but not smoke. If you drop a breadcrumb in, it should sizzle immediately.
  6. Cook the patties. Carefully place 4 patties in the skillet, making sure not to overcrowd. Cook for 3-4 minutes on the first side, until golden brown and crispy. Flip gently with a spatula and cook for another 3-4 minutes on the second side. The patties should feel firm to the touch.
  7. Drain and repeat. Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Add a little more oil to the pan if needed and repeat with the remaining patties.
  8. Serve immediately. These are best eaten right away while they’re hot and crispy. They’ll soften as they cool, so don’t wait too long!

Notes

Don’t over-mash the peas; leave some whole for texture. Let the mixture rest for 5 minutes before shaping to help the patties hold together. Use a hot pan to ensure crispiness and avoid overcrowding. For a vegan version, use a flax egg and nutritional yeast instead of Parmesan. For a gluten-free option, use gluten-free panko or crushed rice crackers. To bake, cook at 400°F (200°C) for 12-15 minutes, flipping halfway. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or air fryer.

Nutrition

Keywords: green pea patties, meatless snack, crispy pea fritters, easy vegetarian recipe, quick snack

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