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Pea And Ricotta Polpette With Mint And Pistachio Pesto
THE CIRCUS GARDENER19Ingredients
35Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams fresh peas (shelled weight, or use frozen, defrosted)
- 100 grams ricotta cheese
- 100 grams green split peas (ground to a fine powder)
- 30 grams cornflour
- 2 spring onions (finely chopped)
- zest
- juice
- 30 grams vegetarian Parmesan cheese (finely grated)
- 1 green chilli (deseeded and finely chopped)
- 10 grams fresh mint leaves (finely chopped)
- 1 egg yolk (free range)
- 1/2 tsp. sea salt
- groundnut oil (for deep frying)
- 25 grams fresh mint leaves (roughly chopped)
- 40 grams vegetarian Parmesan cheese
- 150 mL olive oil (plus 2 tbsp for cooking)
- 20 grams pistachio (kernels)
- 1/2 lemon
- 2 cloves garlic (finely chopped)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium330mg14% |
| Potassium730mg21% |
| Protein15g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber12g48% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C150% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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