Step 1

Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg and flour in a bowl. Season, and stir to combine.

Step 2

Heat 1/3 cup (80ml) oil in a large frypan over medium heat. Using 2 tbs ricotta mixture for each fritter, shape into balls with floured hands. Flatten slightly, then working in batches, cook, turning once, for 5 minutes or until golden and crisp. Keep warm. Repeat with remaining ricotta mixture.

Step 3

Whisk mustard, vinegar and remaining 2 tbs oil in a bowl. Season.

Step 4

Arrange fritters, peas, fresh mint, watercress and avocado on serving plates. Drizzle dressing over top and sprinkle with micro cress.