19/05/2021 
CategoryBreakfast, Everyday, Hot Meals, Hot Meals, Lunch, Recess, Snacks, Snacks, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
375 g green peas
1 tbsp parsley
3 eggs
190 g ricotta
½ cup wholemeal flour
1 small zucchini
Salt & pepper, to taste
Method
1
Mash peas and grate zucchini, combine in bowl with parsley, egg and flour.
2
Add salt and pepper.
3
Mix through ricotta.
4
Spoon into frypan and cook on medium high for ~2 mins a side, or until
golden brown.
5
Serve 1 as a snack and 2-3 with a meal.
Tips
- On their own, serve with sweet chilli sauce and/or reduced-fat Greek yoghurt. They could also be added into a wrap, sandwich or salad.
- This recipe freezes well - reheat in microwave or pie oven.
Acknowledgement
Northern NSW Local Health District: A practical guide for implementing the NSW Healthy School Canteen Strategy
Ingredients
375 g green peas
1 tbsp parsley
3 eggs
190 g ricotta
½ cup wholemeal flour
1 small zucchini
Salt & pepper, to taste
Directions
1
Mash peas and grate zucchini, combine in bowl with parsley, egg and flour.
2
Add salt and pepper.
3
Mix through ricotta.
4
Spoon into frypan and cook on medium high for ~2 mins a side, or until
golden brown.
5
Serve 1 as a snack and 2-3 with a meal.
