Ricotta, Parmesan, & Herb Fritters

While the sweet potato is in the oven, thinly slice the apple and place in a bowl of water. TIP: This prevents the apple from discoloring! Thinly slice the cucumber into half-moons. Roughly chop the parsley. Finely chop the chives. Zest the lemon to get a good pinch. Thinly slice the long red chilli (if using). Heat a large frying pan over a medium-high heat. Add the walnuts and toast for 2-3 minutes, or until golden. Set aside.

In a medium bowl, whisk the egg. Add the riccota, grated Parmesan cheese, parsley, lemon zest, plain flour, salt and 1/2 the chives to the bowl with a good pinch of pepper. Mix until well combined.

Return the frying pan to a medium-high heat along with a good drizzle of olive oil. Once hot, place a large spoonful of the mixture into the hot pan and flatten into patties using a spatula. Repeat with the remaining mixture. You should get 3 fritters per person. Cook for 3-4 minutes on each side, or until golden and cooked through, then drain on paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. Don’t flip early to ensure the fritters can set and add extra oil as needed.

In a large bowl, add the honey, lemon juice (2 tsp for 2 people / 1 tbs for 4 people) and a good drizzle of olive oil. Add the sweet potato, apple, cucumber, walnuts and mixed salad leaves and toss to dress just before serving. Season to taste with salt and pepper.