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
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
- 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)