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one bowl pea & ricotta fritters with tomato salad


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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

  1. To make the pea and ricotta fritters:
  2. 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.
  3. To make the tomato salad:
  4. 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.
  5. 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
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