Kale and Ricotta Fritters

Charmaine Lu -
  • 120g crushed green peas
  • 150g shredded kale
  • 250g ricotta
  • 3 eggs
  • 50g chia seeds
  • 1 tbsp lemon zest
  • 2 tbsp chopped mint leaves
  • 2 tbsp olive oil
  • Salt and pepper
  • Place all the ingredients except the olive oil in a bowl, mix well and season liberally. Set aside to rest for 20 mins.
  • Heat a little oil in a large frying pan. Add 2 tbsp of the fritter mixture to the pan and flatten slightly to make a fritter shape. Cook in batches for 3 mins on each side, until golden brown and slightly crisp. Drain on kitchen paper and season with salt flakes, then serve with lemon wedges.
30 mins
4 serving