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Fried Ricotta Patties With Tomato Salad

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Ingredients

Adjust Servings:
1 lb ricotta cheese (450 g)
3 tablespoons parmesan cheese, grated (45 ml)
3 tablespoons flour (45 ml, used quinoa flour)
1 - 2 teaspoon seasoning salt, preferably with a bite
1/3 teaspoon black pepper, coarse (or to taste)
2 garlic cloves, finely chopped
1 egg, large (the size called "jumbo" here)
salt (a little sea salt flakes might be needed)
oil (for frying)
1/2 lb tomatoes (250 g, small baby plums or cherry tomatoes)
1/2 cup fresh basil, finely shredded (use dried if no fresh available)
1 teaspoon flaky sea salt
1 hot pepper, all seeds removed, chopped (or to taste)

Nutritional information

201.6
Calories
123 g
Calories From Fat
13.8 g
Total Fat
7.3 g
Saturated Fat
71.9 mg
Cholesterol
504.2 mg
Sodium
8.2 g
Carbs
0.8 g
Dietary Fiber
1.7 g
Sugars
11.6 g
Protein
874g
Serving Size

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Fried Ricotta Patties With Tomato Salad

Features:
    Cuisine:

    This recipe comes from the June 2011 edition of South African Food and Home Entertaining , and it's from Anna Montali. However, I tweaked the recipe. It is posted as part of an Antipasti spread, but I found it absolutely great as a low-carb side dish instead of rice or potatoes! It's especially nice served with meat gravy, as it is fairly bland on its own. Quick and easy recipe!

    • 41 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Fried Ricotta Patties With Tomato Salad, This recipe comes from the June 2011 edition of South African Food and Home Entertaining , and it’s from Anna Montali However, I tweaked the recipe It is posted as part of an Antipasti spread, but I found it absolutely great as a low-carb side dish instead of rice or potatoes! It’s especially nice served with meat gravy, as it is fairly bland on its own Quick and easy recipe!, This recipe comes from the June 2011 edition of South African Food and Home Entertaining , and it’s from Anna Montali However, I tweaked the recipe It is posted as part of an Antipasti spread, but I found it absolutely great as a low-carb side dish instead of rice or potatoes! It’s especially nice served with meat gravy, as it is fairly bland on its own Quick and easy recipe!


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    Steps

    1
    Done

    Make the Tomato Salad: Slice the Little Plums in Half and Put in a Bowl. Fork Through the Basil, Salt and Chopped Hot Pepper, Then Add the Olive Oil and Lemon Juice. Cover and Set Aside.

    2
    Done

    in a Bowl, Break Up the Ricotta Until Loose. Mix in the Parmesan and Flour. (used Quinoa Flour Purely Because I Had It at Hand).

    3
    Done

    Add the Seasoning Salt, Pepper and Garlic, and Mix Well. (use a Good Seasoning Salt With Pronounced Flavours, Preferably With a Touch of Chilli in It!).

    4
    Done

    Whisk the Egg in a Bowl Until Just Mixed (don't Whip to a Foam), Add to the Cheese Mixture, and Fold in Well. the Mixture Will Look Loose, but You Should Be Able to Form Quite Firm Patties With Your Hand.

    5
    Done

    (at This Stage the Mixture Can Be Left in the Fridge For the Flavours to Mix, If There Is Time).

    6
    Done

    Heat Enough Oil in a Non-Stick Frying Pan, Form Patties a Little Larger Than a Tablespoon, and Fry About 3 Minutes Per Side Before Flipping -- Until Nicely Golden Brown on Both Sides. Mine All Fitted Into a Square Pan at the Same Time.

    7
    Done

    Keep Warm, but Serve With the Tomato Salad as Accompaniment.

    8
    Done

    Ideal as a Side Dish With Meat and Vegetables.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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