Fritters of green peas

Inviting people for dinner is fun, as long as you take time to prepare in advance, thinking about the menu, the shopping list, the timing. Whatever you can prepare in advance, do it. The ‘mis-en-place ‘ is often more than 50%of the cooking time.

Ottolenghi has great recipes for a lot of people. The fritters of today are so fabulously delicious. They are a great starter, a perfect in between snack.

Defrost 500 grams of green peas. Mix in a small blender. Add 2 chopped garlic cloves, 1 chopped chili, 120 grams of ricotta, 3 battered eggs, the zeste of 1 lemon, 100 grams of flour and black pepper. Mix with 200 grams of feta cheese in small cubes, 3 table spoons of za’atar and 3 table spoons of chopped fresh mint. Taste, add pepper and salt. Store in the fridge.

Heat 1 cm sunflower oil in a large pan. Once the oil is hot, bake quenelles of the mixture and fry at each side. Put the fritters on baking paper.

Reheat the fritters in a hot oven before serving them. Serve hot with the lemon.

The leftovers are delicious cold.


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