Kale Pea And Ricotta Fritters | Donna Hay

Ingredients

• 1 cup (120g) frozen peas, thawed and crushed
• 3 cups (150g) finely shredded kale leaves
• 1 cup (240g) fresh ricotta
• 3 eggs
• ¼ cup (50g) chia seeds
• 1 tablespoon finely grated lemon rind
• 2 tablespoons chopped mint leaves
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• baba ghanoush, watercress sprigs and lemon wedges, to serve