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)