Kale, Pea and Mint Fritters
A tasty and seasonal brunch recipe which takes full advantage of the abundance of kale at this time of year in the UK. Healthy and packed full of nutrients, these vibrant green fritters are great paired with Nith Valley poached eggs, PepperBack Pancetta and a wedge of lemon. I usually use the leftover fritters for a quick lunch at work the following day. Simply throw a couple of the fritters in a Tupperware with some salad leaves, couscous and a drizzle of wholegrain mustard vinaigrette.
(For the perfect poached eggs, add a good splash of white wine vinegar to a shallow pan of simmering water, crack eggs into the middle of the pan and cook for 5 minutes for a soft yolk).
150g frozen garden peas
250g ricotta cheese
1 tbsp Lemon juice
1 tbsp extra virgin oil
2 large eggs – beaten
2 tbsp grated pecorino or parmesan
5 leaves of fresh mint
Salt and pepper to season
Remove the kale leaves from the tough stalks and add to a pan of salted boiling water for around 4 minutes. Drain, pat dry with kitchen towel and set to the side.
Defrost the peas and add to a food processor along with the kale, mint leaves, lemon juice, ricotta, olive oil and a pinch of salt and pepper.
Remove mixture from food processor and add to a large mixing bowl. Stir in the breadcrumbs, pecorino and beaten egg making sure that all ingredients are incorporated.
To make the fritters, shape into flattened patties and fry in a little oil for 2-3 minutes on each side.
Serve with soft poached eggs, crispy pancetta and a squeeze of lemon juice.