pea + ricotta fritters with avocado salsa

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

you’ll need…

  • 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…

  1. 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.
  2. 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.
  3. 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.
  4. 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.

3 thoughts on “pea + ricotta fritters with avocado salsa

  1. Ema Jones says:

    Salsa has the advantage of being a salad, sauce and relish all in
    one. I love salsa recipe and dance both :P. What about you?


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