Spinach, pea and ricotta fritters with herbed yoghurt
In a bowl, combine 230g crumbled ricotta, 200g defrosted and lightly mashed frozen peas, 2 beaten eggs, 100g shredded spinach, 2 peeled and crushed garlic cloves, 1 handful chopped fresh mint and thyme leaves and 60ml (4 tbsp) cake flour. Combine and season with salt and freshly ground black pepper to taste. Shape the mixture into 6cm-diameter patties and fry off in batches in a medium-sized frying pan with a little olive oil. Make the herbed yoghurt by combining 300g full-cream yoghurt with a handful chopped fresh mint leaves. Season well with salt, freshly ground black pepper and a squeeze of lemon juice. Serve the fritters with the yoghurt and mint leaves.
Store a batch of fritters in the freezer for lunches on the go.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart