Kale, Pea and Ricotta Fritters

by | Aug 22, 2018 | Recipes | 0 comments

INGREDIENTS

  • 1 CUP FROZEN PEAS, THAWED AND CRUSHED
  • 3 CUPS FINELY SHREDDED KALE LEAVES
  • 1 CUP FRESH RICOTTA
  • 3 EGGS
  • ¼ CUP CHIA SEEDS
  • 1 TABLESPOON FINELY GRATED LEMON RIND
  • 2 TABLESPOONS CHOPPED MINT LEAVES
  • SEA SALT AND CRACKED BLACK PEPPER
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • BABA GHANOUSH, WATERCRESS SPRIGS AND LEMON WEDGES, TO SERVE

METHOD

  1. Place the peas, kale, ricotta, eggs, chia seeds, lemon rind, mint, salt and pepper in a bowl, mix to combine and allow to stand  for 20 minutes. Shape the mixture into 2-tablespoon patties and flatten slightly.
  2. Heat a little of the oil in a large non-stick frying pan over medium heat. Cook, in batches, for 2–3 minutes each side or until golden, adding more oil as necessary.
  3. Divide between serving plates and top with baba ghanoush. Serve with watercress and lemon wedges. Makes 16.