Meatballs? No, pea and ricotta balls today.
These hot and crispy fritters made with peas, ricotta and breadcrumbs are great as an appetizer served with a mint sauce.
Over the weekend I have been experimenting with different dishes, some outside my comfort zone: I have made an Indian curry which was successful but I think I still have lots to learn about that and I have been experimenting with different flours too: rice, buckwheat, kamut and spelt are my favourites. I make pizza with spelt every week.
As grains have been (heavily) genetically modified in the last 25 years, particularly wheat, it is good to vary them a little and use different types of flours.
I wish you all a very good start of the week!
- Prep Time : 25 minutes
- Cook Time : 20 minutes
- Yield : 25
- peas (I have used frozen ones) - 140 g - 1 cup
- ricotta cheese - 200 g - 7/8 cup
- grated parmesan cheese (you can use other cheese too) - 4 tbsp
- breadcrumbs - 100 g - 1 + 1/8 cup + extra if needed
- onion - 1 small
- fresh mint leaves - 5
- egg yolks - 2
- extra virgin olive oil
- salt and pepper
- breadcrumbs - for coating
- oil for frying
- mint sauce - to serve
Chop the onion finely. Put 2 tbsp of olive oil oil in a pan, add the onion and stir fry it until translucent. Add the peas, salt and pepper and cook them until soft.
In a mixer reduce the cooked peas with the mint leaves to a puree consistency; add the ricotta, the egg yolks, the parmesan, the breadcrumbs and salt and pepper to taste. Mix well.
Using your hands form small balls the size of a walnut. Add extra breadcrumbs if the mixture feels very sticky.
Dip them into the egg white and then roll them in the breadcrumbs.
Heat up the oil and when it is very hot fry the balls, turning them on both sides until they look nice and golden.
Enjoy warm with a mint sauce dip.