Pea, Broccoli Sprout & Ricotta Fritters

INGREDIENTS

  • 1 1/2 cups frozen peas, defrosted

  • 1 cup Aussie Sprouts Broccoli Sprouts

  • 200g ricotta

  • 50g goat’s cheese

  • 1/4 cup plain flour

  • 1 tsp baking powder

  • 3 eggs

  • 1 tsp grated lemon rind

  • 1/4 cup mint leaves

  • 2 tbsp extra virgin olive oil

 

To serve:

  • 1/2 cup crème fraiche

  • 1/4 cup mint leaves

  • Extra Lemon wedges

METHOD

  1. Place all ingredients except oil in a food processor and pulse until just combined (peas should still be slightly chunky).

  2. Heat oil in a large frying pan over medium heat. Place 1/4 cupfuls of mixture into pan and cook for 3-4 minutes or until bubbles appear on the surface. Flip and cook for a further minute until golden brown on both sides.

  3. Serve with crème fraiche, extra mint leaves and lemon wedges

INSTRUCTIONS

  1. Preheat oven to 200°C.

  2. Spread sweet potato, chickpeas, and red onion over a large oven tray. Drizzle with oil and toss to coat. Sprinkle with cumin and chilli powder and season with salt and pepper. Roast for 15 minutes or until golden brown and cooked through.

  3. Meanwhile, heat a large frying pan over medium heat and sauté kale for 3-4 minutes until wilted.

  4. To make tahini dressing, whisk all ingredients in a small bowl until smooth. NB: the mixture may seize initially, but keep stirring and it will loosen. Add a little more water if required.

  5. Divide rice or quinoa between serving bowls, top with kale, sweet potato, chickpeas and onion, Aussie Sprouts Alfalfa Sprouts, radish, and avocados. Sprinkle with sesame seeds and drizzle over tahini dressing. Serve with lemon wedges.

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