- 120g/4¼oz frozen peas, thawed and crushed
- 150g/5½oz kale leaves, finely shredded
- 240g/8½oz fresh ricotta
- 3 free-range eggs
- 50g/1¾oz chia seeds
- 1 tbsp lemon zest (approx. 1 lemon)
- 2 tbsp chopped fresh mint
- 2 tbsp extra virgin olive oil
- sea salt and black pepper
- 1 small bunch watercress
- 4 lemon wedges
- Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes.
- To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary.
- Divide the fritters between serving plates. Serve with watercress and lemon wedges.