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Spring Pea Croquettes

Spring Pea Croquettes

This delightfully easy croquette recipe is full of fresh spring flavors! They're a perfect appetizer, or you can make them ahead of time and pair with salad for lunch. Combine creamy ricotta with English peas, butter beans, scallions, mint, breadcrumbs & lemon zest then form into balls and pan fry until crispy golden brown. Serve with a lemony Greek yogurt dip of tahini, sour cream & refreshing mint leaves.


This recipe makes 6-8 croquettes.




  • 1 lemon
  • 1 scallion
  • 1/3 cup mint
  • 1/4 cup Greek yogurt
  • 1/4 cup sour cream
  • 1 Tbsp tahini
  • 1 Tbsp olive oil
  • 3/4 cup English peas
  • 1/4 cup butter beans
  • 1/4 cup ricotta
  • 1/3 cup flour
  • 1/3 cup breadcrumbs
  • 1 egg
  • salt & pepper
  • 1/4 cup vegetable oil





  • Bring a small pot of water to a boil
  • Zest and juice lemon, keeping separate
  • Remove bottom root from scallion and chop into large pieces
  • Remove large stems from mint and chop 1 Tbsp for dip, setting remaining leaves aside
  • In a small bowl, combine yogurt, sour cream, tahini, chopped mint, olive oil & HALF of lemon juice, seasoning generously with salt & pepper, then set aside
  • Add peas & butter beans to boiling water and cook for 1-2 min, until just tender, then drain



  • In a food processor, combine scallion, peas, butter beans, lemon zest, remaining half of lemon juice, remaining whole mint leaves, ricotta, flour, breadcrumbs, egg, 1/2 tsp salt & 1/4 tsp pepper, processing until smooth
  • In a sauté pan with sides, heat vegetable oil over high for 1 min, then reduce heat to med
  • Using 3 Tbsp of dough for each croquette, shape into balls
  • Add the croquettes to hot oil, flatten with a spatula, and fry for 4 min, then flip croquettes and continue frying for another 3-4 min until cooked through and crisp on all sides
  • Remove croquettes from oil and place on a paper towel-lined plate



  • Serve the croquettes warm with lemon yogurt dip on the side