Ingredients

Method

• 500 g Woolworths frozen petit-pois
• 120 g hard goat’s cheese, grated
• 120 g fresh ricotta
• 3 free-range eggs, beaten
• ½ lemon
• 2 t ground cumin
• 2 chopped chillies
• 1 clove garlic, crushed
• 100 g flour
• 1 t baking powder
• 10–20 g chopped mint

Method

Ingredients

Blanch 500 g Woolworths frozen petit-pois. Roughly mash 450 g, reserving the remaining 50 g.

Combine with grated hard goat’s cheese, fresh ricotta, beaten free-range eggs, the juice and zest of ½ lemon, ground cumin, chopped chillies, crushed garlic, flour, baking powder and chopped mint.

Shape into ovals using a spoon and gently shallow fry in hot canola oil until lightly golden and cooked through.

Serve with yoghurt, Woolworths’ pickled beetroot, fresh mint and the reserved peas.

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