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Photo of Pea, spinach and feta fritters by WW

Pea, spinach and feta fritters

7 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Up your intake of greens with these tasty fritters. Serve solo or pop them in a wholemeal bun for a delicious vegie burger


Tomato chutney

60 g, (1/4 cup)

Frozen green peas

1 cup(s), (120g)

Reduced fat feta cheese

80 g, crumbled

Canned chickpeas, rinsed and drained

1 400g can, (400g)

Spinach, raw

250 g, or frozen, thawed


2 clove(s), crushed


3 medium, lightly beaten

Olive oil

1 tbs

Cherry tomatoes

125 g, quartered


1 medium, cut into 4 wedges

Plain flour

½ cup(s)


  1. Place chickpeas in a food processor. Squeeze excess moisture from spinach and place in food processor. Add garlic, feta, eggs and flour and season with freshly ground black pepper. Process until well combined. Stir in peas.
  2. Heat one-third of the oil in a large non-stick frying pan over medium-high heat. Add four 1⁄3-cup (80ml) amounts of chickpea mixture to the pan to make 4 fritters. Cook for 2 minutes each side or until golden and cooked through. Repeat with remaining oil and chickpea mixture to make 12 fritters.
  3. Combine chutney and tomatoes in a small bowl. Serve fritters with chutney mixture and lemon wedges.


SERVING SUGGESTION: Cauliflower, Broccolini, Pine Nut & Currant Salad.TIP: You can use 80g goat's cheese instead of feta.