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For 4 Person(s)
Spicy Pea and Goats Cheese Fritters with Minted Cr
- 2 300 g cans of marrowfat peas, drained
- 100 g ricotta
- 1 large eggs, beaten
- 1 lemon, finely grated for zest
- sea salt and black pepper
- 2 tbsp za'atar
- a handful of chopped coriader and parsley
- 85 g plain flour
- 1 1/2 tsp baking powder
- 200 g soft goat's cheese, broken into 2 cm pieces
- 1 L sunflower oil, for frying
For the mint crème fraîche sauce
- 250 g crème fraîche
- a handful of mint leaves, finely chopped
- 2 tsp dried mint
- rind of a lemon
- a good pinch of sea salt
Directions
Put all the ingredients for the sauce in a bowl, mix well and keep in the fridge until needed.
Put the marrowfat peas in a large bowl and mash well. Add the ricotta, eggs, lemon zest, sea salt and a good grind of pepper, and mix well. Add the za’atar, coriander, parsley, flour and baking powder, mix until just combined, then gently fold in the goat's cheese, so it doesn’t break up, season well with sea salt and black pepper.
Pour the oil into a medium pan on a medium-high heat. Once hot, use two dessert spoons to scoop up balls of the fritter mixture, fry about six at a time: carefully lower them into the oil and fry for 3 to 4 minutes, turning them once, until cooked through and golden-brown. When cooked, lift the fritters from the hot oil with a slotted spoon, transfer to a plate lined with kitchen paper and keep in a warm oven.
Repeat with the remaining fritters, and serve warm with the sauce and lemon wedges.
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