Cook the frozen peas for 3 mins or until tender then remove from the heat, drain and run under cold water for 30 seconds before leaving to cool.

Beat the self-raising flour, eggs and lemon zest together in a large bowl until smooth then mix in the ricotta. Once smooth, fold in the peas, spring onions, dill and parsley. Set aside.

Heat 1 tsp olive oil in a large frying pan over a medium-low heat then spoon in one eighth of the batter and quickly shape to a disc before continuing with the rest. You may need to do this in batches. Cook for 3-4 mins, until the bottom is golden and you can flip the fritter over. Fry for a further 2-3 mins until cooked through. Keep warm in a low oven or under a clean tea towel while you cook the remaining fritters. Serve the fritters with harissa yogurt, avocado and poached egg or your favourite sides.