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Kale, pea and ricotta fritters
Fruit and vegetables
150g/5½oz
kale
leaves, finely shredded
1 tbsp
lemon
zest (approx. 1
lemon
)
2 tbsp chopped fresh
mint
1 small bunch
watercress
4
lemon
wedges
Cooking ingredients
50g/1¾oz
chia seeds
2 tbsp extra virgin
olive oil
sea salt and
black pepper
Dairy, eggs and chilled
240g/8½oz fresh
ricotta
3 free-range
eggs
Other
120g/4¼oz frozen
peas
, thawed and crushed
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