Pea and ricotta fritters

I love being able to prep meals that can be made ahead of time. And these are one of those. These delicious bites are great served in a bowl with plenty of salad and/or veggies or as a delicious finger food or pre/post training / arvo snack! Basically anytime really! 🙂 Packed full of flavour, full of goodness, can be eaten at any time, by anyone (my kids love these!) and go with just about anything!
So next time you want a ‘meat free’ day – give these delicious fritters a go !

Pea and ricotta fritters

Course Main Course, Snack

Ingredients
  

Recipe makes around 20 fritters depending on your size

  • 500 g peas, defrosted
  • 1 cup kale, slightly blanched and copped you could use frozen kale and defrost/cook and drain.
  • 120 g ricotta
  • 3 large eggs, beaten
  • 1 tsp finely grated lemon zest
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground chilli (if you like a little kick)
  • 100 g plain flour of choice I use spelt or buckwheat
  • 1 1/2 tsp baking powder
  • 20 g mint leaves, finely chopped (small handful)
  • 100 g fetta, crumbled into chunks
  • Oil of choice for cooking I use coconut oil
  • salt & cracker pepper

Instructions
 

  • Defrost or cook peas and blanch kale. Squeeze out as much water as you can.
  • Place peas and kale in a blender and pulse until roughly chopped. You don't want them completely mush. You could also do my hand if you wanted.
  • Put the peas and kale in a large bowl and add ricotta, eggs, lemon zest, good shake of salt and ground pepper. Stir / mix well.
  • Add the spices, flour and baking powder. Mix until combined
  • If your mixture seems a little running, add some extra flour
  • Gently fold in the fresh mint and feta. You want the fetta to stay in chunks.
  • Heat oil up in a large frying pan over medium to high heat
  • Once hot, scoop up balls of the mixture and pop into the oil. Continue until you have enough in the pan. Cook for 3-4 min each size or until nice and golden.
  • If they are cooking too quickly, turn the heat down, as you want to make sure the centre cooks through.
  • Once cooked, scoop them out and place on paper towel and continue until you cook all the mixture.
  • Serve with a big salad and/or vegetables. They are also great as 'finger food' and served with a sour cream or greek yoghurt dipping sauce. (sour cream / greek yoghurt, chopped mint leaves, lemon zest and salt)

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