Crispy Green Pea and Feta Patties with Turmeric Rice and Garlic Lemon Sauce

These crispy green pea and feta patties are a flavor-packed twist on traditional fritters. Mashed green peas are combined with briny feta and onion, then seasoned with a warm shawarma spice blend and coated in a light tempura batter. The result? Patties that are golden and crunchy on the outside, tender and savory on the inside.

Serve them over a bed of fluffy turmeric rice alongside roasted zucchini, red onion and tomatoes. A drizzle of creamy garlic lemon sauce ties everything together for a satisfying meal that’s perfect for lunch or dinner.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook rice: In a small pot, combine jasmine rice, 1 cup water, turmeric and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare vegetables: Cut zucchini into 1/2-inch rounds. Cut red onion into wedges. Cut tomato into wedges. Toss zucchini and red onion with olive oil, dried oregano, salt and pepper. Spread on one side of the prepared baking sheet. Roast for 15 minutes, then add tomato wedges to the sheet and roast another 5 minutes.
4. Make garlic lemon sauce: In a small bowl, combine sour cream, mayonnaise, garlic powder and the juice of half the lemon. Season with salt and pepper. Set aside.
5. Prepare patty mixture: In a medium bowl, mash peas with a fork or potato masher until mostly broken down but still chunky. Crumble in feta cheese. Finely dice remaining half of red onion (about 2 tablespoons) and add to bowl. Add shawarma spice blend, a pinch of salt and pepper. Mix well.
6. Add tempura batter mix to the pea mixture and stir until evenly combined. The mixture should hold together when pressed; if too dry, add a tablespoon of water.
7. Shape mixture into 4 equal patties (about 1/2-inch thick).
8. In a large nonstick skillet, heat cooking oil over medium-high heat. Carefully place patties in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
9. To serve, divide turmeric rice between plates. Top with roasted vegetables and patties. Drizzle with garlic lemon sauce and garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I make these patties gluten-free?

Yes, use a gluten-free tempura batter mix or substitute with chickpea flour and a pinch of baking powder.

Can I bake the patties instead of frying?

Yes, place patties on a parchment-lined baking sheet, brush with oil and bake at 425°F (220°C) for 12-15 minutes, flipping halfway, until golden.

How do I store leftovers?

Store patties and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet or oven to restore crispiness.