INGREDIENTS
4 cups of Peas
2 cups of almond meal
2 eggs
3 tablespoons ricotta
1 handful of mint
3 tablespoon of natural yoghurt
1 tablespoon of tahini
1 bag of rocket
1 punnet of cherry tomatoes
Juice of 1 lemon
Salt & Pepper
METHOD
Fritters
1 Blend the Peas and mint in a hand blender until a puree.
2 Add the eggs and the almond meal and mix.
3 Finally add the ricotta to the mix and season with S&P.
4 Once you have your mix, place coconut oil in a hot pan and using a tablespoon place the mixture in the pan to form mini fritters.
5 Allow the fritters to cook on one side for at least 1 minute, otherwise the mix will fall apart.
6 Using a spatula flip, your fritter and it should be golden brown, cook on the other side for 30 seconds -1 minute.
Dressing
1 Mix the yoghurt & tahini and add the juice of the lemon mix thoroughly until the tahini has dissolved all the way through.
2 Assemble the salad, with your rocket & cherry tomatoes at the base. Place your fritters on top and add a dollop of your dressing. Add extra lemon and S&P to your liking.
The Carousel thanks From The Table Top for this recipe.
