Image: Chris Court, William Meppem /
Styling: Justine Poole
Topped with baba ghanouj and served with watercress, these crispy fritters make a delightfully light and tasty lunch or dinner.
- 1 cup frozen peas, thawed and crushed
- 1 cup fresh ricotta
- 3 cups finely shredded kale leaves
- 3 eggs
- 1/4 cup chia seeds
- 2 tbsp chopped fresh mint leaves
- 1 tbsp finely grated lemon zest
- Sea salt and freshly ground black pepper to taste
- 2 tbsp extra-virgin olive oil
1 Place the peas, ricotta, kale, eggs, chia seeds, mint, lemon zest and salt and pepper in a bowl; mix to combine and allow to stand for 20 minutes.
2 Heat a little of the oil in a non-stick frying pan over medium heat. Shape 2 tablespoons of the kale mixture into a patty and flatten slightly; repeat with the remaining mixture. Cook, in batches, for 2 to 3 minutes per side or until golden, adding more oil as necessary. Divide among plates and top with baba ghanouj. Serve with watercress and lemon wedges.
Prep & cook time: 40 minutes
Excerpted from Life in Balance by Donna Hay. Recipes Copyright © 2016 Donna Hay, Photography copyright © 2016 Chris Court & William Meppem. Excerpted by permission of Harper Collins Publishers. All rights reserved.