Description
one bowl pea & ricotta fritters with tomato salad
Ingredients
Scale
- Pea and Ricotta Fritters:
- 500 grams fresh (deli style) ricotta
- 1 cup (150 grams) peas, blanched and slightly crushed
- 1 cup baby spinach, finely chopped
- 1/2 cup mint leaves, finely chopped
- 1/2 cup basil leaves, finely chopped
- zest of 1 lemon
- 1/2 cup (60 grams) grated parmesan
- 3 eggs
- sea salt and pepper, to season
- olive oil, to fry in
- Tomato Salad:
- 2 heirloom tomatoes
- 250 grams heirloom cherry tomatoes
- 1 roma tomato
- half a red onion, thinly sliced
- 1 cup basil leaves
- sea salt and pepper, to season
- 1/2 cup (100 grams) store-bought (or home made kale) pesto
Instructions
- To make the pea and ricotta fritters:
- Place the ricotta, peas, baby spinach, mint, basil, lemon zest, parmesan, eggs, sea salt and pepper into a large bowl. Mix to thoroughly combine. Place a fry pan over medium heat. Add a little olive oil. Take heaped tablespoons of the ricotta mixture, shape into rounds and gently place into the fry pan. Flatten slightly. Cook for 3-4 minutes. Flip and cook for a further 2-3 minutes or until golden and set. Place cooked fritters into a plate lined with kitchen paper. Continue frying until no mixture remains.
- To make the tomato salad:
- Cut the tomatoes into a variety of shapes (slice, quarter, halve) and arrange on a large wooden board along with the red onion and basil leaves. Season with sea salt and pepper. Drizzle with olive oil and pesto.
- Add cooked fritters to the board, top with a drizzle of pesto, basil leaves and grating of parmesan. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins