Pea Nuggets with a Cooked Ham Dip

Our 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.