ricotta-and-green-veg-fritters

The Ricotta green veg fritters are guaranteed to be a huge hit! If you’re looking for an amazing breakfast or brunch recipe or a delicious lunch idea, These cakes are guaranteed to impress, thanks to their healthy blend of flavors and textures.

Ingredients:

120g bag baby spinach leaves (you will need ½ cup)

1 cup (150g) frozen peas, thawed, lightly mashed

One medium zucchini (175g), coarsely grated

Two green onions, finely sliced

Four eggs

Two cloves garlic, crushed

1 cup (125g) Perfect Italiano Traditional Grated Parmesan

Salt and ground white pepper, to taste

¾ cup Self Raising Flour

250g Perfect Italiano Ricotta

Light olive oil for shallow frying

Medley tomato salad and chives with balsamic vinegar and olive oil to serve

Method:

1. Serve boiling water on the spinach until it begins to soften. Drain well. Utilizing your hands, squeeze zucchini and spinach separately to get rid of any excess moisture. Coarsely chop the spinach.
2. Bake at 120degC / 100degC (fan-forced). Mix peas, spinach, green onion, zucchini, eggs, garlic, and Parmesan in one large bowl. Mix thoroughly. Sprinkle with seasoning. Add flour and fold until mixed. Dollop in the half of the ricotta. Fold it gently.
3. In a large non-stick frying pan on medium heat. Utilizing about 1/4 cup of mixture per patty. Flatten slightly and cook cakes in batches for 3 to 4 minutes per side or until golden and cooked (add additional oil in the pan if required). Transfer the cakes to a baking tray. Keep warm in the oven.
4. Serve warm fritters with leftover tomatoes and ricotta salad with a drizzle of balsamic and oil.