Ricotta and Feta Fritters with Mint, Walnut and Yoghurt Dressing

This recipe came from my book of newspaper clippings I keep. I had a momentary lapse of reason and bought low-fat ricotta. Let this be a warning for the young players out there, go the full-fat ricotta as it actually has some taste. Low-fat ricotta is for weenies.

The basic proportions are:

350g ricotta
2 eggs
3 tbsp plain flour
100g crumbled fetta
cracked pepper

Combine the ingredients and pop it into the fridge for 20 minutes. Take 2 tablespoons of the mixture at a time, shape it into a patty and dust it in some extra flour so it keeps its shape without sticking everywhere. Fry them for 2 minutes on each side. Then make a sauce with yoghurt, 1/4 clove of garlic, 2 tablespoons of olive oil and juice from half of a lemon. Top with toasted walnuts and shredded mint. Pretty tasty but I'll use real ricotta next time.