Pea Nuggets with a Cooked Ham Dip

Cooking time
'
Nr of servings
4
Difficulty Level
Pea Nuggets with a Cooked Ham Dip

Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

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

Preparation

  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