Lemon Parmesan Kale and Ricotta Fritters

donnahay.com.au

Liz

1 CUP (120G) FROZEN PEAS, THAWED AND CRUSHED

2 CUPS (100G) TRIMMED AND FINELY SHREDDED KALE LEAVES

1½ CUPS (360G) FRESH RICOTTA

4 EGGS

¼ CUP (50G) CHIA SEEDS

1 TABLESPOON FINELY GRATED LEMON RIND

⅓ CUP CHOPPED MINT LEAVES

½ CUP CHOPPED FLAT-LEAF PARSLEY LEAVES

1 CUP (80G) FINELY GRATED PARMESAN, PLUS EXTRA TO COAT

SEA SALT AND CRACKED BLACK PEPPER

¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING

STORE-BOUGHT LABNE, TO SERVE

BABY ROCKET LEAVES AND THINLY SLICED RADISH, TO SERVE

FINELY GRATED LEMON RIND, TO SERVE

Directions at donnahay.com.au

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