Pea and ricotta cakes

Ingredients for 2 servings:

• 500 g peas, frozen
• 1 onion(s)
• 2 garlic cloves
• 250 g ricotta
• 4 tbsp, heaped flour
• 2 eggs
• 1 bunch of parsley
• some galangal
• some cayenne pepper
• dashes lemon juice
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Baby Led Weaning (BLW), low in salt, for babies from about 8 months, enjoyed by the whole family

Heat some oil in a pan. Finely dice the onion and garlic and fry lightly in the oil. Add the frozen peas and cook in the pan over medium heat until soft. Place approximately 350g of the peas in a tall bowl. Roughly chop the parsley and add them. Purée everything finely with a hand blender. Add the ricotta, eggs, flour, and remaining peas and mix well. Season the mixture with galangal, cayenne pepper, and lemon juice. Heat some oil in a pan and fry the mixture in batches on both sides over medium heat. The mixture can be easily shaped using two spoons. Briefly drain the cakes on kitchen paper. The mixture can also be refined with mint, chili, or Parmesan cheese. This quantity is enough as a main course for 2 adults and 1 baby.