Mint, Pea, Spinach & Chia Fritters

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #33590

October 24, 2019

Categories: Breakfast, Appetizers, Peas, Spinach, Game/Sports Day, Picnic, Potluck, Vegetarian, Frozen Vegetables, Hot Appetizers, Vegetarian Dinner, more

recipe by:
ImPat

"From our Saturday newspaper The Weekend West. Times are estimated."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (145 g)
Calories 175.8
Total Fat - 10.4 g
Saturated Fat - 3.7 g
Cholesterol - 235.7 mg
Sodium - 160.1 mg
Total Carbohydrate - 7.2 g
Dietary Fiber - 3.2 g
Sugars - 0.8 g
Protein - 13.6 g
Calcium - 191.2 mg
Iron - 2.7 mg
Vitamin C - 9.3 mg
Thiamin - 0.1 mg

Step 1

Place the peas in a large bowl, crush with a fork until partially mashed and set aside.

Step 2

Place the spinach in a sieve and press to remove the excess water AND THEN Place between sheets of absorbent kitchen paper and squeeze to remove any remaining moisture and then roughly chop the spinach, add to the peas and mix to combine.

Step 3

Add the mint, dill, ricotta, eggs, chia seeds, salt and pepper to the pea mixture and mix to combine and allow to stand for 10 minutes.

Step 4

Heat a large non-stick frying pan over medium-high heat and add a little oil to the pan.

Step 5

Using wet hands, shape ¼-cup portions of the mixture into patties and cook, in batches, for 3 minutes each side or until golden brown, adding more oil to the pan as necessary.

Step 6

Remove the fritters from the pan and keep warm and then divide the fritters between serving plates with the lemon cheeks, rocket and tzatziki and sprinkle with extra mint to serve.

Step 7

TIP 1 - you can make a few more of these clean green fritters than I need – just wrap and keep them in the fridge for 1–2 days – they’re the best for school lunchboxes or to add to your work salad.

Step 8

TIP 2 - these fritters are also great for party nibbles. Cook 1-tablespoon portions of the mixture and top them with a small spoonful of tzatziki. If you like, add a little smoked salmon to serve.