Kale and Pea Fritters


120g fresh peas, or use frozen and thawed

150g baby kale

240g ricotta

3 eggs

1 lemon rind

10g mint, shredded



Olive oil


Place the peas, kale, ricotta, eggs, lemon rind, mint, salt and pepper in a bowl, mix to combine and set aside for 15 minutes.

Shape two tablespoons of the mixture into patties and lightly flatten.

Heat a large non-stick frying pan over medium heat and drizzle in some oil. Cook the patties, in batches, for 3-4 minutes on each side then place on paper towels.

Serve the patties with yoghurt and lemon wedges.

Makes 16

Join Our Newsletter