Fried Pea Patties

Peas and pesto make this flavorful patty a bright green making it a very fun and chic addition to your summer parties.

20-24 small patties

Updated: Mon, 05/13/2019 - 9:13pm


  • 3 cups water
  • 2 cups peas
  • 1 cup chopped spinach
  • 1 cup cooked quinoa or brown rice, divided
  • 1/4 cup prepared pesto
  • 1/4 cup sesame seeds
  • 1-2 Tablespoons dried garlic flakes
  • Safflower oil


  1. Bring water to a boil in a saucepan. Add peas and cook for 1 minute. Drain and rinse with cold water until cooled.
  2. Combine peas, spinach, 1/2 cup quinoa, and pesto in a food processor. Pulse until combined. You may need to stop a couple of times to scrape down the sides of the processor. Transfer to mixing bowl.
  3. Using your hands, mix in remaining 1/2 cup quinoa until combined. Refrigerate for 5-10 minutes to help mixture set.
  4. Combine sesame seeds and garlic flakes in a small bowl.
  5. Using a golf-ball sized of pea mixture, form a 3" wide (about 1 1/2" thick) patty with your hands. Repeat with remaining mixture. Should yield 20-24 small patties. Coat each patty in sesame seed mixture and set aside.
  6. To serve immediately: Heat 1-2 Tablespoons oil in a large skillet over medium heat. Add a few pea patties at a time to prevent overcrowding and cook until crispy on each side, about ten minutes. Add more oil as needed. Transfer to a paper-towel lined plate until all patties are done. To serve later: Layer uncooked patties in an air-tight container using parchment paper to separate patties. Freeze until ready to use. Defrost in refrigerator for 1-2 hours before cooking.
  7. Serve with your favorite buns and burger accompaniments. Enjoy!