In every issue, Canadian content creator Margaux Verdier shares her love of dairy-free, mostly-plant-based dishes. On the menu this month? Pea, Mint and Spinach Fritters.

With the arrival of spring, I always crave meals with lots of greens. That’s why this fresh and simple Pea, Mint and Spinach Fritters recipe is perfect for the new season. Peas and mint are a tried-and-true pairing, but I wanted to add an extra boost of greens with spinach and then take it all to a new flavour level by adding crushed fennel seeds and lemon zest. Served with a little creamy yogourt sauce on the side, these fritters are an ideal meal, appetizer or shareable snack.


Servings: 4 | Prep time: 20 minutes | Cook time: 15 minutes

Margaux Verdier


3/4 cup (180 mL) flour
1 1/2 tsp (7.5 mL) crushed fennel seeds
1 tsp (5 mL) salt
3 eggs
1/4 cup (60 mL) water
zest of 1 well-washed lemon
1 tbsp (15 mL) lemon juice
2 garlic cloves, minced
1/2 cup (125 mL) coarsely chopped fresh mint, plus 2 tbsp (30 mL) for garnish
2 cups (500 mL) minced fresh spinach
3 1/2 cups (875 mL) frozen peas, thawed
vegetable oil for cooking

Lemon-yogourt sauce
1/2 cup (125 mL) dairy-free yogourt or mayonnaise zest of 1 well-washed lemon
2 tbsp (30 mL) lemon juice
1 small garlic clove, minced
1/2 tsp (2.5 mL) salt


In a large bowl, whisk together the flour, fennel seeds, salt, eggs, water, lemon zest and juice and garlic. Add the mint, spinach and peas, and gently combine using a wooden spoon or spat- ula. In a large non-stick skillet, heat enough oil to coat the pan over medium-high heat. Using a 1/4-cup (60-mL) measuring cup, form batter into circular shapes and drop directly into the oil. Cook 4 or 5 fritters at a time for about 2 to 3 minutes per side or until nicely browned.
Lemon-yogourt sauce
In a small bowl, combine all the sauce ingredients. Garnish with fresh mint (optional) and serve with the fritters.