RICOTTA AND PEA CROQUETTES

  Time: about 50 minutes
  Difficulty: easy
  Serves: 6

  INGREDIENTS

• 400 g canned peas, drained

• 125 g ricotta cheese

• 60 g grated grana or Parmesan cheese

• 150 g cheese such as caciocavallo, chopped or diced

• ½ onion, finely chopped

• salt and pepper to taste

• 1 egg, lightly beaten

• breadcrumbs as needed

• olive oil as needed for frying

METHOD

Mix together the peas, ricotta, egg, grated grana, chopped caciocavallo and onion, and season with salt and pepper .

Roll into balls, and dip each first into the egg, then into the breadcrumbs, then cook in hot oil in a frying pan.

Cook until they are evenly golden brown, then remove to a plate covered with absorbant paper to drain.

Serve hot.