Thaw out 120gm of frozen peas and roughly crush them with a meat tenderiser or fork.
Place the peas and finely sliced fresh spinach leaves in a bowl along with 240gm of ricotta , 3 eggs lightly beaten , 50gm of chia seeds , 1 tbs of grated lemon rind , 2 tbs of finely sliced mint leaves .
Rock salt and cracked pepper to taste .
Make sure all ingredients are well mixed , cover and refrigerate for 30 minutes .
Spray a fry pan with cooking oil also adding 2 tbs of rice bran oil .
Heat pan over a medium heat .
Place golf ball sized rounds of the mixture into the pan , cook in batches until lightly browned on both sides .
Serve with a leafy green and carrot salad drizzled with freshly squeezed lemon , and torn pita bread .
PHOTO TO FOLOW
Place the peas and finely sliced fresh spinach leaves in a bowl along with 240gm of ricotta , 3 eggs lightly beaten , 50gm of chia seeds , 1 tbs of grated lemon rind , 2 tbs of finely sliced mint leaves .
Rock salt and cracked pepper to taste .
Make sure all ingredients are well mixed , cover and refrigerate for 30 minutes .
Spray a fry pan with cooking oil also adding 2 tbs of rice bran oil .
Heat pan over a medium heat .
Place golf ball sized rounds of the mixture into the pan , cook in batches until lightly browned on both sides .
Serve with a leafy green and carrot salad drizzled with freshly squeezed lemon , and torn pita bread .
PHOTO TO FOLOW
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