Pea and ricotta fritters


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Pea and ricotta fritters Category: Breakfast, Main meal Serves: 2 (Makes four fritters) Prep time: 10 minutes, plus 20 minutes chilling Cooking time: 20 minutes Easy to make and quick to cook, these fritters are delicious at any time of day.


115g (4oz) potato, peeled, boiled and mashed
55g (2oz) frozen peas, defrosted and crushed (with a fork)
55g (2oz) fresh spinach or watercress finely shredded
1 medium egg yolk
75g (2½ oz) ricotta cheese
Finely grated rind of ½ lemon
2 tsp chopped fresh mint, chives or basil
A little vegetable oil


1. Stir together all of the ingredients, except the oil, with a little ground black pepper. Cover with cling film and refrigerate for 20 minutes.

2. Wipe the base of a non-stick frying pan with a little vegetable oil and place over a medium heat.

3. Spoon a quarter of the mixture into the hot pan and shape into a round, flat circle. Leave over the heat for a good 2–3 minutes until a golden crust forms underneath.

4. Carefully flip over with a palette knife and cook the other side. Remove to a plate and keep warm. Repeat with the remaining mixture.

5. Serve warm with roasted cherry tomatoes on the vine, roasted peppers or ratatouille.

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