Pea, Mint & Ricotta Fritters

These pea, mint and ricotta fritters are packed with protein and calcium and make a delicious meat-free lunch served with a fresh garden salad.

Makes up to 20 fritters, depending on size

Ingredients

• 500 g ricotta cheese
• 2 eggs
• ½ cup parmesan cheese, grated
• 1 lemon, zest and juice
• 1 cup peas, thawed
• ½ cup fresh mint leaves
• ½ cup self-raising flour
• ½ cup breadcrumbs
• 1 cup extra breadcrumbs, for coating
• Olive oil, for frying
• Lemon wedges, to serve
• Fresh garden salad, to serve

Method

1. Prepare the mixture: Place the ricotta, eggs, parmesan, lemon zest and juice, peas, mint, self-raising flour and ½ cup breadcrumbs into a food processor. Pulse until combined.
2. Prepare the coating: Spread the remaining 1 cup of breadcrumbs onto a plate.
3. Shape the fritters: Spoon 1–2 tbsp of the mixture at a time onto the breadcrumbs. Gently coat each fritter, then transfer to a clean plate or tray. Repeat until all the mixture has been used.
4. Cook the fritters: Heat approximately 2 tbsp olive oil in a large frying pan over medium heat. Cook 4–5 fritters at a time for approximately 5 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel and repeat with the remaining fritters.
5. Serve: Serve the fritters with lemon wedges and a fresh garden salad.

Recipe adapted from the Bone Health Foundation.