Healthy Gourmet Kitchen

Pea and Mint Patties

Average: 4.7 (7 votes)
(7 votes)
Pea and Mint Patties

Pea and Mint Patties - Protein with a fresh kick

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45 min.

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Nutritional values

IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..

Peas, dairy products and egg together provide a lot of high-quality protein: This not only ensures strong muscles, but together with the fiber contained in the dish also keeps you full for a long time. The fresh mint goes perfectly with the peas and has an antispasmodic effect due to the essential oil menthol and has a positive effect on gastrointestinal complaints.

Healthy storage: The patties are also easy to freeze - so you always have a healthy meal on hand.

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein18 g(18 %)
Fat11 g(9 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage11.4 g(38 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E2 mg(17 %)
Vitamin K151 μg(252 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate220 μg(73 %)
Pantothenic acid1.7 mg(28 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C48 mg(51 %)
Potassium771 mg(19 %)
Calcium154 mg(15 %)
Magnesium75 mg(25 %)
Iron3.3 mg(22 %)
Iodine42 μg(21 %)
Zinc2.3 mg(29 %)
Saturated fatty acids3.4 g
Uric acid156 mg
Cholesterol64 mg
Complete sugar7 g


22 ozs Peas (freshly split or frozen)
2 ½ ozs mint (3 stem)
1 ¾ ozs sheep cheese
4 Tbsps whole grain breadcrumbs
1 egg
1 tsp cornstarch
cayenne pepper
½ oz Chives (0.5 Bunch)
3 ¼ ozs Yogurt (low-fat)
2 tsps lemon juice
7 ozs salad mix
1 Cucumber
2 Tbsps Canola oil
How healthy are the main ingredients?
Chivesmintsalteggcayenne pepperCucumber

Preparation steps


Place peas in boiling salted water for about 5-8 minutes, rinse with cold water and drain well. Puree half of the peas with a hand blender and place in a bowl; set the other half aside.


Wash the mint, shake dry, pluck the leaves and chop finely. Cut feta cheese into small cubes. Add set aside peas, breadcrumbs, mint, cheese, egg and the starch to the pea puree and mix to a dough. Season with salt, pepper and cayenne pepper and let swell for about 20 minutes.


Meanwhile, wash the chives, shake dry and cut into small rolls. Mix yogurt with lemon juice and chives to a dressing and season with salt and pepper. Wash salad mix and spin dry. Clean and wash cucumber and cut lengthwise into thin slices.


In a non-stick pan, bake the cakes one by one. To do this, heat 1 tablespoon of oil, pour in 4-6 small portions of batter and bake over medium heat for 4-5 minutes per side. Use up remaining batter with remaining oil in the same way.


Arrange cakes with salad mix and cucumber on plates and drizzle with dressing.