Ricotta and Mint Fritters

AuthorGeo FoodsCategory

Ingredients

 500 g ricotta
 25 g parmesan
 ½ tsp dried mint
 ¼ cup mint leaves
 100 g baby spinach
 1 garlic clove
 1 egg
 50 g g flour
 ½ cup olive oil
 2 tsp mustard
 1 tbsp apple cider vinegar
 2 cups sugar snap peas
 2 cups watercress sprigs
 1 avocado
 Micro cress and fresh mint leaves, to serve

Preparation

1

Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg and flour in a bowl. Season, and stir to combine. Heat 80 ml oil in a fry pan over medium heat. Using two tablespoons ricotta mixture for each fritter, shape into balls with floured hands. Flatten slightly, then working in batches, cook, turning once, until golden and crisp. Keep warm. Repeat with remaining ricotta mixture. Whisk mustard, vinegar and remaining oil in a bowl. Season. Arrange fritters, peas, fresh mint, watercress and avocado on serving plates. Drizzle dressing over top and sprinkle with micro cress.

Related Recipes

Ingredients

 500 g ricotta
 25 g parmesan
 ½ tsp dried mint
 ¼ cup mint leaves
 100 g baby spinach
 1 garlic clove
 1 egg
 50 g g flour
 ½ cup olive oil
 2 tsp mustard
 1 tbsp apple cider vinegar
 2 cups sugar snap peas
 2 cups watercress sprigs
 1 avocado
 Micro cress and fresh mint leaves, to serve

Directions

1

Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg and flour in a bowl. Season, and stir to combine. Heat 80 ml oil in a fry pan over medium heat. Using two tablespoons ricotta mixture for each fritter, shape into balls with floured hands. Flatten slightly, then working in batches, cook, turning once, until golden and crisp. Keep warm. Repeat with remaining ricotta mixture. Whisk mustard, vinegar and remaining oil in a bowl. Season. Arrange fritters, peas, fresh mint, watercress and avocado on serving plates. Drizzle dressing over top and sprinkle with micro cress.

Ricotta and Mint Fritters

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