Goat’s cheese and pea fritters with beetroot

Name: Ribollita
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: extra virgin olive oil 4 T,large leek, sliced 1,large carrot, diced 1,garlic, minced 3 cloves,dried oregano 1 t,bouquet garni 1,sea salt, to taste ,freshly ground black pepper, to taste ,vegetable stock 1 litre,pasta, uncooked 50 g,butter beans, drained 1 x 400 g can,baby marrows, diced 150 g,Woolworths frozen petit-pois 100 g,vine tomatoes 100 g,Woolworths sourdough ciabatta, torn into chunks 3 thick slices,Kalamata olives, pitted and chopped 100 g,Italian parsley, roughly chopped 10 g,dill, roughly chopped 10 g,Woolworths burrata, torn 125 g

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500 g Woolworths frozen petit-pois
120 g hard goat’s cheese, grated
120 g fresh ricotta
3 free-range eggs, beaten
½ lemon
2 t ground cumin
2 chopped chillies
1 clove garlic, crushed
100 g flour
1 t baking powder
10–20 g chopped mint

Method

Blanch 500 g Woolworths frozen petit-pois. Roughly mash 450 g, reserving the remaining 50 g.
Combine with grated hard goat’s cheese, fresh ricotta, beaten free-range eggs, the juice and zest of ½ lemon, ground cumin, chopped chillies, crushed garlic, flour, baking powder and chopped mint.
Shape into ovals using a spoon and gently shallow fry in hot canola oil until lightly golden and cooked through.
Serve with yoghurt, Woolworths’ pickled beetroot, fresh mint and the reserved peas.

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