Nothing beats a light lunch. Especially after you’ve been devouring hot cross buns all morning. There’s something about green meals that can magically undo any cheeky over-indulging you may have done in recent days. And as I hang onto the last of the fleeting summer days, this meal is light enough to sustain you for a warm day’s lunch or it can be paired with poached eggs for a cool morning’s breakfast. Take your pick!
The recipe calls for firm ricotta, and as that seemed harder to find than a rainbow’s leprechaun guarding his gold, I settled for the soft stuff, and the results were pillowy, golden fritters that worked well. Mundella is my brand of choice – no weird additives or preservatives. These beauties are protein rich from the cheese and peas, as well as boasting plenty of healthy fats from the avocado plus vitamin C from the tomatoes. And remember, opt for full fat dairy as it’s less processed, and the fat is vital to absorb the vitamin D present.
pea + ricotta fritters with avocado salsa – adapted from Coles – serves 3/4 for a light lunch, or 2 for a more substantial meal
- 1 cup frozen peas
- 1 free-range egg, lightly beaten
- 350g fresh ricotta
- 1/4 cup finely grated parmesan
- 1/4 (35g) cup plain flour
- olive oil, for frying
- 1 avocado, ripe but fairly firm, stoned, peeled, chopped
- 200g cherry/grape tomatoes
- 1 tbs lime juice, plus zest of 1 lime
- 1/2 cup mint leaves, plus extra for serving
- black sesame seeds
here’s what you do…
- Cook the peas for 2 minutes in boiling water, or until tender. Drain, and add half to a large mixing bowl. Mash coarsely, then add in whole peas, egg, ricotta, parmesan and flour. Mix to combine, and season with salt and pepper.
- Heat 1 tblsp of oil per batch, ensuring the pan never smokes. With the pan on medium heat, place 1/4 cup of batter in the pan for each fritter, frying 3 per batch. Cook for 3 minutes or until golden, then flip and cook for another 2 minutes or until golden. Keep the fritters rather compact instead of spreading them out thinly, which ensures they stay together.
- For the salsa, combine the avocado, tomatoes, lime juice and zest and mint leaves, tossing to combine. Season well, finishing with a sprinkle of black sesame seeds.
- To serve, place 2-3 fritters on each plate (depending on how many people you are serving), top with mint leaves and a squeeze of lime, and serve with the salsa.