Ricotta and Mint Fritters

AuthorGeo FoodsCategory

Ingredients

  500 g ricotta
  25 g parmesan
  ½ teaspoon dried mint
  ¼ cup mint leaves
  100 g baby spinach
  1 garlic clove
  1 egg
  50 g flour
  ½ cup olive oil
  2 teaspoons mustard
  1 tablespoon 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 teaspoon dried mint
  ¼ cup mint leaves
  100 g baby spinach
  1 garlic clove
  1 egg
  50 g flour
  ½ cup olive oil
  2 teaspoons mustard
  1 tablespoon 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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