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Rachel Khoo’s Pea and Sweetcorn Breakfast Fritters

Serves: 8

Cost Cutting Eco Friendly Freezes Well Quick Make

The chef, writer and presenter shares one of her favourite savoury breakfast recipes in support of Fairtrade Fortnight. Sit down for breakfast, stand up for farmers this Fairtrade Fortnight, which runs from 29th February until 13th March.

Rachel Khoo’s Pea and Sweetcorn Breakfast Fritters Recipe: Veggie


120g frozen peas, defrosted

2 medium free-range eggs

30g rice flour

½ tsp salt

A few twists of black pepper

60g feta, crumbled

125g cooked sweetcorn kernels

1 red chilli, finely chopped

3 spring onions, finely chopped

1 small bunch (10g) flat-leaf parsley, chopped

½ tsp baking powder

2-3 tbsp Fairtrade coconut oil, for frying

To serve

4 poached free-range eggs

1 avocado, cut into quarters


  • Blitz the peas with the two eggs in a food processor until smooth. Pour the mixture into a large bowl. Sift the rice flour into the mixture and fold in. Do not over mix. Add all the remaining ingredients to the bowl (excluding the oil). Fold the mixture together until combined. Put the batter in the fridge until required.
  • Remove the batter about 30 minutes before you are ready to cook. Heat 1 tbsp of the coconut oil in a non-stick frying pan. You don’t want the pan smoking hot, so a medium heat is fine. Cook the fritters slowly in batches for 2-3 minutes, raising the heat towards the end of the cooking time and flipping them over when the fritter base feels like it has crisped up and won’t break if it’s flipped. Add more oil as required when frying, so the pan doesn’t dry out. Drain on a rack or on paper towels and serve with the poached eggs and avocado.
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