lemon, parmesan, kale

and ricotta fritters

  • 1 cup (120g) frozen peas, thawed and crushed
  • 2 cups (100g) trimmed and finely shredded kale leaves
  • 1½ cups (360g) fresh ricotta 
  • 4 eggs
  • ¼ cup (50g) chia seeds 
  • 1 tablespoon finely grated lemon rind  
  • ⅓ cup chopped mint leaves 
  • ½ cup chopped flat-leaf parsley leaves
  • 1 cup (80g) finely grated parmesan, plus extra to coat
  • sea salt and cracked black pepper 
  • ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
  • store-bought labne, to serve
  • baby rocket leaves and thinly sliced radish, to serve
  • finely grated lemon rind, to serve
  1. Place the peas, kale, ricotta, eggs, chia seeds, lemon rind, mint, parsley, parmesan, salt and pepper in a large bowl and mix to combine. Allow to stand for 20 minutes.
  2. Place the extra parmesan on a small plate. Shape 1½-tablespoon portions of the fritter mixture into rounds and flatten slightly into patties. Press each patty in the parmesan to lightly coat.
  3. Heat a little of the oil in a large non-stick frying pan over medium heat. Cook the patties, in batches, for 2–3 minutes each side or until golden, adding more oil as necessary. 
  4. Divide the fritters between serving plates. Add the labne, rocket and radish. Sprinkle with lemon rind, salt and pepper and drizzle with extra oil to serve. Makes 16

Wine note: Creamy ricotta, the freshness of greens and a good dose of zesty lemon mean these fritters pair beautifully with a vibrant white, like Cloudy Bay Chardonnay. They let the expressive tones of orchard fruits shine in the wine, while not overpowering the gentle citrus florals and delicate notes of hazelnut.

Photography: William Meppem

RATE THIS RECIPE:
Reader ratings (4.50) 432150

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox