Spinach, pea and ricotta fritters with herbed yoghurt – Food & Home Magazine
These spinach, pea and ricotta fritters with herbed yoghurt are quick and easy to make and are extremely wholesome. Recipe here.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Potato masher
- Skillet
- Stove
- Spatula
- Serving platter
- Serving bowl
Ingredients
- 230g crumbled ricotta
- 200g defrosted and lightly mashed frozen peas
- 2 beaten eggs
- 100g shredded spinach
- 2 peeled and crushed garlic cloves
- 1 handful chopped fresh mint and thyme leaves
- 60ml (4 tbsp) cake flour
- salt
- freshly ground black pepper
- a little olive oil
- 300g full-cream yoghurt
- a handful chopped fresh mint leaves
- a squeeze of lemon juice
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