Pasta with salmon & peas
Partnered content with Birds Eye
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
Pea & ricotta fritters
Serves 2 - 4
Easy
Prep:
Cook:
For an alternative to the classic sourdough brunch, make these creamy pea fritters topped with harissa yogurt, avocado and a runny poached egg
Skip to ingredients
- 250g Birds Eye Frozen Garden Peas
- 75g self-raising flour
- 2 eggs
- 1 lemonzested
- 250g ricotta
- 6 spring onionsfinely sliced
- 2 tbsp chopped dill
- small handful parsleyfinely chopped
- 1-2 tsp olive oilfor cooking
To Serve
- poached egg, harissa yogurt, avocado(optional)
Method
step 1
Cook the Birds Eye Frozen Garden Peas for 3 mins or until tender then remove from the heat, drain and run under cold water for 30 seconds before leaving to cool.
step 2
Beat the self-raising flour, eggs and lemon zest together in a large bowl until smooth then mix in the ricotta. Once smooth, fold in the peas, spring onions, dill and parsley. Set aside.
step 3
Heat 1 tsp olive oil in a large frying pan over a medium-low heat then spoon in one eighth of the batter and quickly shape to a disc before continuing with the rest. You may need to do this in batches. Cook for 3-4 mins, until the bottom is golden and you can flip the fritter over. Fry for a further 2-3 mins until cooked through. Keep warm in a low oven or under a clean tea towel while you cook the remaining fritters. Serve the fritters with harissa yogurt, avocado and poached egg or your favourite sides.
