Serves 6 as an entrée (makes about 15 pieces)

INGREDIENTS

• 200g Vannella Cheese Ricotta
• 500g frozen peas, thawed
• 100ml extra virgin olive oil
• 1 small brown onion, finely diced
• 2 cloves of garlic, crushed
• 4 small eggs, lightly beaten
• 60g plain flour
• 1 large handful of mint leaves, finely chopped
• 1 tablespoon of dried mint
• 8 large slices of smoked salmon
• 125g crème fraîche
• ¼ cup of salmon or trout roe (optional)

METHOD

1. Put the peas in a food processor and blend until lightly crushed.
2. Heat 3 tablespoons of the oil in a frying pan over medium heat.
3. Sauté the onion and garlic until transparent and then set aside to cool.
4. Add the peas, sautéed onion and garlic, eggs, flour, fresh and dried mint to a large bowl and mix to combine.
5. Season with salt and freshy ground black pepper.
6. Fold in the ricotta in chunks, trying not to break it up too much.
7. Heat the remaining 2 tablespoons of oil in a non-stick frying pan over medium heat.
8. Spoon 2 tablespoons of the mixture into the pan to make each fritter.
9. Cook the fritters in batches for 1 to 2 minutes on each side, or until lightly golden.
10. Serve the fritters with a slice of smoked salmon, a dollop of crème fraiche and trout roe to garnish.

CHECK OUT OUR FRESH RICOTTA THAT WAS USED IN THIS RECIPE

FRESH RICOTTA