Ricotta, pea and mint fritters

I'm late, I'm late, I'm late!!! But what's that saying - better late than never!  I had the best of intensions to do a cook-a-long with the lovely Lorraine from Not Quite Nigella (yes I'm a groupie but I just love her writing style that is so personalised and the recipes she posts just speak to me :) so there) but I'm a few days late of the deadline.  

Nevermind, better luck next time, hey.  Here is my spin - of course I changed the recipe up a bit but I brought ricotta instead of fetta for the recipe as I got a bit muddled up and I didn't have any curry powder :) mine are also heavy on the mint.

I fiercely cut back my mint a few weeks ago and look at it now, blooming sensational!!  I just adore adding fresh mint to lots of my dishes, especially into salads or a few sprigs chopped up mixed with hot greens is to die for. 

Pssst...can I just draw your attention to my beautiful sunny yellow eggs!!!

My recipe goes a little something like this:

Ricotta, pea and mint fritters   makes 12

1 x 350g tub of ricotta - drained of any liquid

1 1/2 cups of frozen peas - defrosted

2 googey eggs

a good handful of fresh mint roughly chopped

4 spring onions finely sliced

2 tbspn of plain flour

lots of salt and pepper

• Mix all together - I squished some of the peas but left some whole.  
• Heat oil in a fry pan - I used coconut oil, around 2 tablespoons per batch.
• Place a heaped tablespoon into the fry pan once the oil is hot, but not too hot it has to be just right, so try medium to low gas setting for a few minutes.
• Fry for 2-3 minutes on each side and pop onto paper towel to take up any excess oil.

Serve any way you fancy!  They are also great the next day either cold or give them a quick reheat either in the fry pan without any oil or in the microwave for a minute or so.

I am desperate for some lemons from someone's, anyone's tree so to substitute I used some balsamic glaze to add an acidic hit which worked a treat.

I had them for brunch today with runny poached eggs and some garden ripe tomatoes - ah-mazing! And a great carrier for the eggs just like toast.

I'll make sure I'm on the ball for the next cook-a-long and can't wait to see what Lorraine comes up with....I hope it's nothing like the Daring Bakers challenges she does!

Ciao, Jan x