If you’re looking to mix up your breakfast routine, these Herby Pea & Oat Fritters are a game changer. Lately, there’s been a lot of conversation around the benefits of savoury breakfasts—and for good reason. While sweet breakfasts can lead to glucose spikes and leave you feeling hungry sooner, savoury options are generally more balanced and filling. This doesn’t mean you have to give up your favourite porridge or pancakes, but it’s worth having a few savoury go-tos up your sleeve.
That’s where this recipe comes in. It uses ingredients you probably already have at home—like oats, frozen peas, and eggs—to create a nourishing, protein-rich breakfast that’s far from boring. These fritters are full of flavour from fresh herbs and spring onions, and they’re just the thing for those spring mornings when you want something wholesome and satisfying. Alan and I have been loving them lately, and I’d love to hear what you think too!
Why Savoury Breakfast?
Savoury breakfasts are gaining popularity for good reason. Unlike sweet options, which can lead to blood sugar spikes and crashes, savoury meals are often more balanced — helping you stay full for longer and supporting better energy levels throughout the morning. They’re also a great way to include more vegetables, protein, and healthy fats into your day right from the start. Whether you’re looking to improve your gut health, balance your blood sugar, or simply try something new, savoury breakfasts like these pea & oat fritters are a tasty and nourishing choice.
Pair With
These fritters are lovely on their own, but here are a few tasty and balanced serving ideas:
- Top with yoghurt and chilli oil for a high-protein, flavour-packed breakfast.
- Serve with a side of avocado or tomato salad for a boost of healthy fats and fibre.
- Add a poached egg on top for an extra protein hit and a satisfying savoury start to the day.
- Wrap them in a tortilla or flatbread with some leafy greens for an easy lunch on the go.
Tips
- No blender? You can mash the peas with a fork and mix everything by hand—it’ll be chunkier but still delicious.
- Make ahead: These fritters store well in the fridge for a day or two. Just reheat in a pan or the oven.
- Crispier finish: Make sure your oil is hot before adding the fritters to get that lovely golden crust.
- Batch it: Double or triple the recipe to have ready-to-go savoury breakfasts for busy mornings.
- Balance it out: Add a handful of rocket or a fried egg on the side for a more filling plate.
Swaps
Cottage cheese: Ricotta or Greek yoghurt (similar moisture and protein) should work instead of cottage cheese, but I haven’t tested these options.
Rolled oats: I use rolled oats for this recipe. Use a gluten-free version if you have a dietary requirement.
Herbs: I like a mix of dill, mint, chives and parsley, but feel free to use what you have on hand.
Egg: A flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water) might work for a vegan version, though I haven’t tested it.
Frozen peas: You can try edamame or broad beans instead but texture and flavour will change a lot. Just make sure they’re not overcooked.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in a pan or oven before serving.
Freezer: These fritters are freezer-friendly! Freeze in a single layer, then transfer to a container. Reheat straight from frozen in a hot pan.
More Savoury Breakfast
- 6-Ingredient Cottage Cheese Savoury Muffins
- Low Carb, High Protein Breakfast Cups
- Feta & Spinach Omelette
- High-Protein Plant-Based Breakfast Burrito
Herby Pea & Oats Fritters
Ingredients
- 100 g frozen peas
- 2 tbsp cottage cheese
- 50 g rolled oats
- 1 egg
- herbs chopped finely (dill, mint, chives, parsley)
- 3 spring onions chopped
- 1 tsp garlic powder
- salt
Instructions
- Cottage cheese, egg and frozen peas (use from frozen, don’t let it defrost them).
- Blend until smooth.
- Add spring onions, herbs, and oats. Mix until well combined.
- In a non stick pan, with a bit of very hot oil, add a few tablespoons of the batter to create 3 fritters.
- Cook each side for a few minutes, with the lid on.
- Enjoy with yoghurt and a drizzle of chilli oil if you like a little bit of a kick.