For the fritters
120g frozen peas, thawed and crushed
150g kale leaves, finely shredded ~Spinach or Marog should also work
240g fresh ricotta
3 free-range eggs
50g chia seeds ~ Dischem stock them
1 tbsp lemon zest (approx. 1 lemon)
2 tbsp chopped fresh mint
2 tbsp extra virgin olive oil
sea salt and black pepper
1 small bunch watercress
4 lemon wedges
Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes.
To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary.
Divide the fritters between serving plates. Serve with watercress and lemon wedges.