Pea and cottage cheese frittersPeas are extremely versatile and can easily be added to risottos, kedgeree, omelettes, pasta, soups, casseroles and green curries. For the kids, I just add them into the pasta/rice at the end of its cooking process.

Peas are also a good source of vitamins A, C and B1, folate, and phosphorus. Peas are pulses which means that they are rich in protein and a source of carbohydrate and fibre. Naturally they are low in fat. An 85 gram serving of peas provides four grams of protein. Roughly speaking children need 13 mg of protein a day when aged 1-3 and closer to 20 gm per day when aged 4-8.

Pea and cottage cheese fritters

These Pea and cottage cheese fritters are great for lunchboxes, picnics or finger-food lunches at home. In fact I  enjoy eating them too! Freddie and Lottie gobble them down and quite often have seconds.

I love putting fritters in lunchboxes for Freddie. They’re quick and easy to make but don’t compromise on giving him a protein packed, veggie loaded lunch that will keep him full and help him learn. I know from my teaching days that the kids who ate a good lunch (and breakfast) where the ones who generally thrived in the classroom. From my experience being hungry often means compromised learning and behaviour.

You can freeze these Pea and cottage cheese fritters ready to go in plastic containers to cut down on time during a busy week.

Munch Mum, Kate Day

Pea and cottage cheese fritters
Prep time
Cook time
Total time
Serves: 4 portions
  • 1 cup frozen peas
  • 1 grated carrot
  • 1 grated zucchini
  • ¾ cup cottage cheese
  • 2 eggs
  • 4 tbsp self raising flour (if you are grain or gluten free replace with almond meal)
  • 1 tsp baking powder
  1. Method Cook the peas for about 5 minutes. Then drain and puree (not too smooth, leave some peas whole for texture).
  2. Add the grated carrot, cottage cheese, zucchini and eggs and combine.
  3. Add the flour and baking powder to form at batter.
  4. Heat butter or oil in a pan over a medium heat. Once hot spoon in the batter, about 1½ tbsps per fritter, cook for 3-4 minutes until you see bubbles forming on the surface.
  5. Flip and cook for another 3 minutes. They should still feel a bit soft as they continue to cook on the plate.



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