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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.

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