Light and deliciously crispy, these fritters make a sophisticated breakfast or quick and easy lunch or dinner. They’re also a great snack to pop into kids’ lunchboxes.
INGREDIENTS
- 1 1/2 cups frozen peas, defrosted
- 1 cup Calabrese broccoli Microgreens
- 200g ricotta
- 50g goat’s cheese
- 1/4 cup plain flour
- 1 tsp baking powder
- 3 eggs
- 1 tsp grated lemon rind
- 1/4 cup mint leaves
- 2 tbsp extra virgin olive oil
INSTRUCTIONS
- Place all ingredients except oil in a food processor and pulse until just combined (peas should still be slightly chunky).
- Heat oil in a large frying pan over medium heat. Place 1/4 cupfuls of mixture into pan and cook for 3-4 minutes or until bubbles appear on the surface. Flip and cook for a further minute until golden brown on both sides.
- Serve with crème fraiche, extra mint leaves and lemon wedges
TO SERVE:
- 1/2 cup crème fraiche
- 1/4 cup mint leaves
- Extra Lemon wedges
