- 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
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.