What matters
Avoid smooth puree; some texture helps shaping.
Everyday cooking Recipe
Air fryer pea feta patties
Air fryer pea feta patties with egg and breadcrumbs. Dry cooked peas well, mash coarsely and chill the mixture before shaping small flat patties.
Total time
1 hr 6 min
Calories
326 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Dry peas for a firmer mixture
Eight small patties make two servings without dip. Preparation includes 15 minutes chilling. Feta is salty; no extra salt is listed. Cooking includes two baking batches.
Air Fryer Recipes
Vegetables
Pulses
Cheese
Recipe
Air fryer pea feta patties
Air fryer pea feta patties with egg and breadcrumbs. Dry cooked peas well, mash coarsely and chill the mixture before shaping small flat patties.
Ingredients
2 servings
Method
-
1
Precook and drain
Boil peas about 5 minutes or longer if the pack requires. Drain, rinse cold and dry thoroughly with a clean cloth.
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2
Mix and shape
Mash coarsely and mix crumbled feta, egg, crumbs, lemon and pepper. Chill about 15 minutes. Shape eight patties about 1 cm thick and brush with oil.
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3
Cook
If required by the manufacturer, preheat for 3 minutes at 180 °C. Bake two batches of four about 14 minutes each at 180 °C. Turn gently halfway with broad spatula, do not shake. Cook egg-containing centres fully. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
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4
Check and serve
Let firm briefly on insert and serve four each. Inside stays soft, not raw and sticky. Larger pieces need different timings.
Kitchen know-how
Tips for Air fryer pea feta patties
Serving guidance
Feta and egg make this non-vegan.
Variations
How to adapt this recipe
Add a little finely sliced spring onion.
Use lemon zest rather than extra juice.
Nutrition per serving
326kcal
24.5 gCarbohydrates
16.2 gProtein
16.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer pea feta patties
Extra water makes patties fragile. Crumbs should bind, not soak a puddle.
Not without reassessing binding. Egg is part of the structure.
Early turning or wet mix often causes this. Let base set and support broadly.
Feta usually supplies enough. Do not taste raw egg mixture; taste after full cooking.
Keep cooking