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Pea Nuggets with a Cooked Ham Dip

Pea Nuggets
Cooking time
'
Nr of servings
4
Difficulty Level
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 1 tablespoon olive oil
  • 150 g breadcrumbs
  • 30 g whipping cream
  • 70 g ricotta
  • 1 teaspoon shallots, minced
  • salt
  • 2 eggs
  • 250 g Birds Eye petit pois
    Re-sealable Petits Pois
  • 50 g cooked ham, diced

Method

  1. Sauté the shallots in the oil, add the peas and a ladle of water and boil for 6–7 minutes, until the water has evaporated.
  2. Place the pea mixture into a blender with an egg, breadcrumbs and salt to taste, until you can form the nuggets with your hands.
  3. Divide this into 20g portions and mould into nugget shapes. Coat well in the rest of the egg and breadcrumbs.
  4. Add the peas and tomatoes and heat through
  5. For the dip, blend the ham and ricotta, adding as much cream as needed.
  6. Serve the nuggets with the dip on the side.
Serving tip

Add Birds Eye Peas to your shepherd’s pie for extra freshness

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