Zucchini and mint ricotta pancakes with pea salad

Discover the perfect blend of flavors with our Zucchini and Mint Ricotta Pancakes with Pea Salad! This light and refreshing recipe combines the creamy texture of ricotta pancakes with the fresh zest of zucchini and mint, served alongside a crisp pea salad bursting with vibrant ingredients like lettuce, red onion, and a tangy lemon-garlic dressing. Easy to make and utterly delicious, this dish is perfect for brunch or a light dinner.

  • 19 Mar 2024
  • Cook time 20 min
  • Prep time 20 min
  • 4 Servings
  • 14 Ingredients

Zucchini and mint ricotta pancakes with pea salad

Zucchini and mint ricotta pancakes with pea salad offer a delightful medley of fresh flavors, perfect for a light and healthy meal. The pancakes combine the subtle sweetness of zucchini and the creaminess of ricotta, enhanced by the refreshing notes of spearmint. Paired with a crunchy pea salad, this dish is both satisfying and nutritious.

Ingredients:

1 cup peas
120g
2 tbsp olive oil
27g
1 tbsp lemon juice
5g
2 garlic cloves
6g
4 cups lettuce
300g
1/2 red onion
54g
1 cup ricotta cheese
230g
1 egg
50g
1.25 cups milk (1% fat)
300g
1 cup self-raising flour
150g
1 zucchini
200g
2 tbsp spearmint
30g
1/4 cup grated parmesan cheese
20g
2 tbsp butter
30g

Instructions:

1. Cook the Peas: Bring a small pot of water to a boil. Add the peas and cook for 2-3 minutes until tender. Drain and set aside in a bowl of ice water to cool rapidly. Drain again.
2. Make the Dressing: In a large bowl, whisk together the olive oil, lemon juice, and minced garlic.
3. Assemble the Salad: Add the cooked peas, lettuce, and thinly sliced red onion to the bowl with the dressing. Toss to combine. Season with salt and pepper to taste. Set aside.
1. Mix Wet Ingredients: In a large mixing bowl, whisk together the ricotta cheese, egg, and milk until well combined.
2. Add Dry Ingredients: Sift in the self-raising flour and gently stir until just combined. Be careful not to overmix.
3. Fold in Flavors: Add the grated zucchini, chopped spearmint, and grated parmesan cheese to the batter. Fold gently to combine.
1. Heat the Pan: Heat a non-stick frying pan over medium heat. Add a small portion of the butter (about 1/2 tablespoon) and let it melt, coating the bottom of the pan.
2. Cook the Pancakes: Pour about 1/4 cup of the pancake batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
3. Repeat: Repeat the process, adding more butter to the pan as necessary, until all the batter is used up. Keep the cooked pancakes warm in a low oven if needed.
1. Plate the Dish: Divide the pancakes among four plates, serving a generous pile of pea salad on the side.
2. Finish with Extra Flavor: Optionally, drizzle a bit more olive oil and a squeeze of lemon juice over the pancakes before serving.

Tips:

- For a more pronounced mint flavor, add a bit more spearmint to the pancake batter or the pea salad dressing.

- Ensure the zucchini is grated very finely and squeezed to remove excess moisture; this will help the pancakes stay firm and cook evenly.

- Use fresh peas for a more vibrant color and flavor in the salad. If you’re using frozen peas, ensure they are fully thawed and drained.

- If you prefer a thicker batter for the pancakes, reduce the amount of milk slightly.

- Serve the pancakes warm for the best texture and taste, ideally right after cooking.

With its mixture of fresh vegetables, fluffy pancakes, and zesty salad, this Zucchini and mint ricotta pancakes with pea salad recipe is a delightful dish that balances flavors and textures perfectly. It’s an excellent choice for a wholesome brunch, lunch, or a light dinner, and sure to be a hit with family and friends.

Nutrition Facts
Serving Size380 grams
Energy
Calories 390kcal16%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 45g13%
Fiber 4.30g11%
Sugar 8g8%
Fat
Fat 22g26%
Saturated 9g30%
Cholesterol 99mg-
Vitamins
Vitamin A 510ug57%
Choline 99mg17%
Vitamin B1 0.35mg29%
Vitamin B2 0.42mg33%
Vitamin B3 1.71mg11%
Vitamin B6 0.29mg17%
Vitamin B9 90ug22%
Vitamin B12 0.82ug34%
Vitamin C 20mg23%
Vitamin E 0.45mg3%
Vitamin K 110ug88%
Minerals
Calcium, Ca 360mg28%
Copper, Cu 0.19mg0%
Iron, Fe 2.28mg21%
Magnesium, Mg 60mg15%
Phosphorus, P 360mg29%
Potassium, K 650mg19%
Selenium, Se 24ug46%
Sodium, Na 240mg16%
Zinc, Zn 2.44mg22%
Water
Water 280g-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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