Pea, Ricotta & Couscous Fritters with Lemon and Tahini Sauce
Delicious, crispy little pea bites that are perfect as an informal nibble at dinner parties or simply as a veggie snack.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 30 mins
Creamy Lemon and Tahini Dipping Sauce
½ C (125 ml) sour cream
2 Tbsp (30 ml) warm water
zest of 1 lemon
2 Tbsp (30 ml) lemon juice
salt and pepper
Pea, Ricotta and Couscous Fritters
1 C (250 ml) vegetable stock, warm
600 g green peas, cooked
⅓ C (80 ml / 42 g) cake flour
⅓ C (80 ml / 90 g) ricotta
¼ C (60 ml / 15 g) coriander leaves
¼ C (60 ml / 15 g) mint leaves
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) salt
½ C (125 ml / 50 g) breadcrumbs
1 Tbsp (15 ml) onion seeds
olive oil, for shallow-frying
12 lemon wedges
Creamy Lemon And Tahini Dipping Sauce
Whisk all of the ingredients for the dipping sauce together until smooth and season to taste. Refrigerate until needed.
Pea, Ricotta And Couscous Fritters
Pour the warm stock over the couscous, cover with plastic wrap and leave to stand for 5 minutes until all of the liquid has been absorbed.
Place half of the couscous into a food processor together with half of the cooked green peas, cake flour, ricotta, coriander, mint, garlic, salt and pepper.
Purée until smooth. Stir in the breadcrumbs, onion seeds, remaining couscous and green peas. Refrigerate for 10 minutes.
Heat the oil for shallow frying in a large pan over medium heat. When the oil is hot, add tablespoonfuls of the fritter mixture to the pan, frying each fritter for about 1 minute on each side until crisp and golden.
Fry the fritters in 4-5 batches to ensure even cooking. Drain on kitchen paper.
Serve the dip alongside the warm fritters and the lemon wedges and garnish with micro herbs (optional).
Tip: Use a small ice cream scoop to portion the fritters. The fritters will be the same size which will allow them to cook evenly.