Pea and Potato Fritters with a side of Goji, edible Flowers and mixed Greens

  • Prep Time: 2 hours 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 9 fritters 1x


  • 1 3/4 cups leftover mashed potatoes
  • 1/2 cup of leftover fried peas and onions
  • 3 eggs
  • 1/2 cup grated parmigiano reggiano
  • 1 tablespoon chives choped
  • 1 tablespoon of parsley chopped
  • Dash of paprika
  • 1 1/2 tablespoons of all purpose flour
  • 2 cups Italian style bread crumbs
  • Salt and pepper to taste


  • 3 cups mixed greens and edible flowers of your choice
  • 1 stalk green onion chopped
  • 2 tablespoons fresh Goji berries


  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon yellow mustard
  • 1 teaspoon mayo
  • 1 tablespoon white balsamic vinegar
  • Pinch of wasabi paste
  • Dash of Salt and pepper


  1. In a bowl mix mashed potatoes, peas, chives, parsley,flour, and 1 egg.
  2. Add salt, pepper, and paprika, mix well.
  3. Place a sheet of parchment paper on a baking sheet and dust with flour.
  4. Flour hands slightly and scoop a heaping tablespoon of mixture into your hands and form into a round patty.
  5. Place patties on flour dusted parchment paper and place in fridge for 1 hour.
  6. Take patties out of fridge.
  7. In a bowl crack 2 remaining eggs salt and pepper till whites and yolks are well blended.
  8. In another bowl pour in the 2 cups of bread crumbs.
  9. Take the patty, coat well with egg mixture then place in bread crumbs and bread well.
  10. Place breaded fritters into the fridge again for 1 hour.
  11. In a deep frying pan heat up 3 cups of canola oil to around 350° F.
  12. Place fritters carefully into the oil and cook for about 4 minutes turning them over to cook for another 4 minutes or until golden brown.
  13. Take out of oil letting any excess oil drip off and place on a plate with some paper towel.
  14. For the Salad: In a nice sized salad bowl toss in mixed greens and edible flowers.
  15. Sprinkle in green onion and Goji berries.
  16. For the Dressing: In a small bowl blend with a whisk olive oil, mustard, mayo, wasabi, balsamic vinegar and whipped honey.
  17. Add in some crushed sea salt and crushed black pepper.
  18. Mix again with a whisk.
  19. Pour over salad and toss.
  20. Plate fritters and salad.
  21. Ready to serve.


Do not put too many fritters in the pan for frying. They are very delicate and you have to turn them very carefully.


  • Serving Size: 4 servings
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