Ricotta and mint fritters

Name: Ricotta and mint fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 500g fresh ricotta; 25g parmesan; 1/2 tsp dried mint; 62.50 ml mint leaves, chopped; 100g baby spinach; 1 garlic clove, crushed; 1 egg, lightly beaten; 50g plain flour; 125ml olive oil; 2 tsp wholegrain mustard; 20.00 ml apple cider vinegar; 500.00 ml sugar snap peas, blanched, refreshed; 500.00 ml watercress sprigs; 1 avocado, cut into wedges; Micro cress, to serve; Fresh mint leaves, to serve

3 ratings

15m

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by Phoebe Wood

Feb 13, 2017

Quick and easy to make, these fritters will easily become a dinner table favourite.

500g fresh ricotta
1/3 cup (25g) finely grated parmesan
1/2 tsp dried mint
1/4 cup mint leaves, chopped
100g baby spinach
1 garlic clove, crushed
1 egg, lightly beaten
1/3 cup (50g) wholemeal flour
1/2 cup (125ml) extra virgin olive oil
2 tsp wholegrain mustard
1 tbs apple cider vinegar
2 cups sugar snap peas, blanched, refreshed
2 cups watercress sprigs
1 avocado, cut into wedges
Micro cress, to serve
Fresh mint leaves, to serve

Method

1.

Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg and flour in a bowl. Season, and stir to combine.
2.

Heat 1/3 cup (80ml) oil in a large frypan over medium heat. Using 2 tbs ricotta mixture for each fritter, shape into balls with floured hands. Flatten slightly, then working in batches, cook, turning once, for 5 minutes or until golden and crisp. Keep warm. Repeat with remaining ricotta mixture.
3.

Whisk mustard, vinegar and remaining 2 tbs oil in a bowl. Season.
4.

Arrange fritters, peas, fresh mint, watercress and avocado on serving plates. Drizzle dressing over top and sprinkle with micro cress.