Introduction: Vegetarian Courgette-pea Ricotta Patties
Today, I harvested 2 courgettes, a few garlic bulbs & spring onions from our allotment garden. I wanted the veggies to shine in my recipe so I invented these tasty beauties! If you serve them smaller, you can use them as appetizers! ;)
Let’s look at the yummy inside, shall we? See 1st picture above! ;) Yummm!
Step 1: Gather Your Ingredients!
Recipe: For 15-16 medium-sized patties
* For the patties:
120 gr (1/2 cup) ricotta
3 spring onions, cleaned, each cut up into rings
2 fat cloves of garlic, peeled & finely cut up
2 medium green courgettes, shredded in a food processor
1/2 yellow courgette, shredded in a food processor
black pepper finely milled: 30 grins
Maldon sea salt: 3/4 teaspoon & a bit more
2 eggs, beaten
96 gr (3/4 cup) organic white spelt flour
88 gr (1/2 cup) fresh podded peas
* For the roasted sweet potato fries:
2-3 medium sweet potatoes, peeled & cut up into fries
a few drizzles of a fruity extra virgin olive oil
10 grins of finely milled black pepper
1/8 teaspoon of Maldon sea salt
* For the rest, a mixed side salad, with whatever you want, straight from the garden
Step 2: Roast Your Sweet Potato Fries in the Hot Oven
Preheat your oven to 200° C ( 400 F) for about 10 minutes. Arrange sweet potato fries in 1 layer in a fitted non-stick oven tray. Season with sea salt & 10 grins of finely milled black pepper. Drizzle your fruity extra virgin olive oil all over it & with clean hands, mingle everything together. After 10 minutes, place into center of the hot oven & roast for about 20-25 minutes until roasted & ready. After 15 minutes, turn fries over to prevent burning & for an equal roast. Turn oven off when ready.
Step 3: Make Your Courgette-pea Patties & Fry Them!
In the meantime, cook your fresh podded peas until just al dente. it took me 3 minutes, drain well & set aside. Now, make your fritters aka patties. Take a large bowl & ad ricotta, spring onion rings, cut up raw garlic, shredded courgettes, podded peas, 2 beaten eggs & white spelt flour. With a whisk or large wooden spoon, mix it well through. Now, add seasoning. I added 3/4 teaspoon of sea salt, a few pinches more & about 30 grins of black pepper in total. Taste the batter before frying, please! Now, when your side salad is cleaned & ready to be eaten & your potato fries are ready, take a large non-stick frying pan & pour the same oil in it. See that you end up with a fat layer of oil in your pan. The patties must sit 1/2 into the oil. Heat it up! With the help of a spoon, scoop 1 heaped tablespoon of the batter into the hot oil. Do this the same with 3 other parts. Now, you have 4 patties frying into your pan. You don’t want the patties to be too big otherwise they will collapse during frying & they won’t hold together! Let them fry for about 2-3 minutes on one side & carefully flip them over with the help of a spatula & a fork. Fry the other side for about 1-2 minutes until golden brown & cooked through. Place the fried patties on double layered kitchen paper to dip off the excess of fat. Refill the oil in your pan if you need to. Fry the other patties too. Dipp them on double kitchen paper to get the excess oil off. Serve at once like picture above! Enjoy, with a loved one! ;) xxx
You can also find tis tasty recipe here on my blog with many comments too: http://sophiesfoodiefiles.wordpress.com/2015/07/10/vegetarian-courgette-pea-ricotta-patties/
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