Ingredients

· 500 g ricotta

· 25 g parmesan

· ½ teaspoon dried mint

· ¼ cup mint leaves

· 100 g baby spinach

· 1 garlic clove

· 1 egg

· 50 g flour

· ½ cup olive oil

· 2 teaspoons mustard

· 1 tablespoon apple cider vinegar

· 2 cups sugar snap peas

· 2 cups watercress sprigs

· 1 avocado

· Micro cress and fresh mint leaves, to serve

Method

Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg and flour in a bowl. Season, and stir to combine. Heat 80 ml oil in a fry pan over medium heat. Using two tablespoons ricotta mixture for each fritter, shape into balls with floured hands. Flatten slightly, then working in batches, cook, turning once, until golden and crisp. Keep warm. Repeat with remaining ricotta mixture. Whisk mustard, vinegar and remaining oil in a bowl. Season. Arrange fritters, peas, fresh mint, watercress and avocado on serving plates. Drizzle dressing over top and sprinkle with micro cress.