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
- 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.
- 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.
- 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.
- 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
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