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Goat’s cheese and pea fritters with beetroot

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.

Browse more fritter recipes here.