Beignet from garden peas, risotto and feta Recipe

Turn 80 g garden peas, with short bursts from the blender, into a coarse (so: not smooth) emulsion. 

Add 20 g ricotta, half of a beaten egg and 1/2 tsp lemon zest. Mix well

Then add 1/2 tbsp za'atar, 17 g flour and 1/4 tsp baking powder. Mix well.

Finally and carefully add 3 gr hacked mint and 35 g small cubes of feta cheese.

Use 2 spoons to make quenelles.

Deep fry for 3 to 4 mins.

Serve with lemon

(Ottolenghi in Simple)

from simple food, looking good
Beignet from garden peas, risotto and feta Recipe