Air Fryer Recipe
Air Fryer Breaded Mushy Pea Fritters
Breaded mushy pea fritters are a delightful fusion of texture and flavour, making them a perfect appetiser or side dish.
Ingredients
- 300g frozen peas
- 1 medium potato, peeled and diced
- 50g breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 50g grated cheddar cheese
- 50g plain flour
- Vegetable oil for frying
- Optional: A squeeze of lemon juice and fresh mint leaves for garnish
Method
- Bring a pot of water to a boil and add the diced potato. Cook until tender, approximately 10 minutes.
- Add the frozen peas in the last 3 minutes of cooking.
- Drain the peas and potatoes, and place them in a large mixing bowl.
- Use a potato masher to mash them roughly, leaving some chunks for texture.
- Stir in the minced garlic, salt, pepper, and cheese, mixing well.
- In another bowl, beat the egg and set aside.
- Place the flour and breadcrumbs in separate shallow dishes.
- Shape the pea mixture into small patties.
- Dip each patty into the flour, then into the beaten egg, and finally coat with breadcrumbs.
- Heat a generous amount of vegetable oil in a frying pan.
- Fry the fritters over medium heat until golden and crispy on both sides, approximately 3-4 minutes per side.
- Remove from heat and drain on paper towels to remove excess oil.
- Squeeze some lemon juice over the fritters and garnish with fresh mint leaves if desired.
- Serve warm.
Why this works in an air fryer
The pea-potato mash is moist, so the flour-egg-crumb coating creates a dry outer layer that air-fryer convection can dehydrate quickly. A light oil spray conducts heat into the breadcrumbs for browning, while the potato starch and melted cheddar help the soft pea centre hold together.
Equipment notes
Assumes a 4–5 litre basket holding about 6 small fritters in one layer; cook at 190°C, turning once. In a single-drawer air fryer, batch them rather than stacking. In a dual-zone model, split between drawers and use sync finish; smaller drawers may need 1–2 minutes longer if crowded.
Common pitfalls
- Fritters spreading or sagging as you lift them? The mash is too wet; drain thoroughly, let steam off for 5 minutes, then add an extra spoonful of flour or breadcrumbs before shaping.
- Breadcrumbs still beige while the filling is hot? They are too dry or under-oiled; mist both sides with vegetable oil and add 2–3 minutes, turning once for even colour.
- Crumbs blowing off or bald patches appearing? The flour layer is too thick or loose; tap off excess flour, press the egg-wetted patty firmly into the crumbs, then rest for 5 minutes before air frying.
- Cheese leaking and smoking in the basket? The patties are too thin or the air fryer is too hot; make them thicker, seal exposed cheese with crumbs, and drop to 180°C for the remaining time.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; spray a little more oil because the larger flakes brown unevenly if left dry.
- Swap cheddar for crumbled feta for a saltier filling; reduce the added salt and expect a slightly softer centre as feta does not melt-bind like cheddar.
- Use gluten-free flour and gluten-free breadcrumbs as a direct coating swap; handle the patties gently because the crust is more brittle before cooking.
- Add chopped mint and a little lemon zest to the pea mixture; keep the pieces very fine so they do not puncture the breadcrumb coating or create wet spots.
Storage & reheating
Keep cooked fritters in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot and re-crisped.
Nutrition
Calories: 250
