Kale and Ricotta Fritters
Kale and Ricotta Fritters

Ingredients

Method

  • 120g peas, crushed
  • 150g kale leaves, shredded
  • 240g ricotta
  • 3 eggs
  • 50g chia seeds
  • 1 tbsp lemon zest
  • 2 tbsp mint, chopped
  • 2 tbsp olive oil
  • Salt and pepper
  • Pop all of the ingredients, minus the oil, into a bowl and mix to combine. Season well, and leave to rest for 20 mins.
  • Heat a little oil in a frying pan. Take 2 tbsp of the mixture and shape into patties, flattening them slightly. Fry for 3 minutes on each side or until golden and crisp, and then drain on kitchen paper. Serve hot with salads. Yum!
30 mins
4 serving
This recipe pairs perfectly with the Mallaluka Vermentino 2020 from Riverland, Australia.

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