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:
These pea & ricotta fritters go perfectly with poached egg, harissa yogurt and avocado.
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, avocadoall 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 1/8th of the batter and quickly shape to a disc shape before continuing with another 2-3 or however many your frying pan will handle. After 3-4 mins the bottom should be golden and you can flip the fritter over and cook 2-3 mins until the fritter is cooked through. Keep an eye on these timings because, depending on how hot your hob runs, you may need to flip earlier. Once cooked you can keep warm in a low oven or leave under a clean tea towel while you cook the remaining fritters (they won't go cold).
step 4
Serve the fritters with your favourite sides.
