Kale, Pea, and Ricotta Fritters
Kale, Pea, and Ricotta Fritters



  • 120g peas, crushed
  • 150g kale leaves, shredded
  • 3 free range eggs
  • 250g fresh ricotta
  • 50g chia seeds
  • 1 tbsp lemon zest
  • 2 tbsp fresh mint
  • 2 tbsp olive oil
  • Salt and pepper
  • Watercress leaves and lemon wedges to serve
  • Put all of the ingredients (except the oil and garnishes) into a bowl, and mix thoroughly. Season well, and set aside for 20 mins.
  • Heat the oil in a large frying pan. Shape the mixture into patties (about 2 tbsp of mixture per patty), and fry on each side until golden brown. Set aside to drain on some kitchen paper, then serve warm with the lemon and watercress.
30 mins
4 servings
This recipe pairs perfectly with the Pete's Pure Moscato 2017 from Euston, Australia.

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