PEA, MINT & RICOTTA FRITTERS

High in protein, calcium and phosphorous. Perfect meat fee lunch served with a fresh garden salad. Makes up to 20 depending on size

INGREDIENTS

• 500g ricotta cheese

• 2 eggs

• ½ cup parmesan cheese, grated

• 1 lemon, zest and juice

• 1 cup peas, thawed

• ½ cup fresh mint leaves

• ½ cup self raising flour

• ½ cup bread crumbs

• Plus extra 1 cup bread crumbs, for crumbing

• Olive oil, for frying

• Side salad to serve

METHOD

1. Place all ingredients into a food processor, keeping aside 1 cup of bread crumbs. Blend/pulse until smooth and combined

2. Pour the remaining 1 cup of bread crumbs onto a plate

3. Spoon 1-2 tbsp of mixture onto plate of bread crumps, coat and place on a clean plate/tray. Repeat until all fritter mixture used

4. Heat 2 tbsp olive oil in large fry pan. Place 4-5 fritters (depending on size) in hot pan and cook for 5 minutes or until golden brown. Flip fritter and cook for a further 5 minutes. Drain on paper towel. Repeat until all fritters are cooked.

5. Serve fritters with lemon wedge and fresh summer salad.

Pea, Mint and Ricotta Fritters served with garden salad

Recipe from Bone Health Foundation