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    You are in: Home / Recipes / Fried Ricotta Patties With Tomato Salad Recipe
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    Fried Ricotta Patties With Tomato Salad

    Fried Ricotta Patties With Tomato Salad. Photo by Zurie

    1/1 Photo of Fried Ricotta Patties With Tomato Salad

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    Zurie's Note:

    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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    Ingredients:

    Yield:

    patties

    Units: US | Metric

    Ricotta Patties

    Tomato Salad

    • 1/2 lb tomato (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)
    • 1 tablespoon olive oil (or use any nut oil)
    • 2 teaspoons lemon juice (a good squeeze of lemon)

    Directions:

    1. 1
      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. 2
      In a bowl, break up the ricotta until loose. Mix in the Parmesan and flour. (I used quinoa flour purely because I had it at hand).
    3. 3
      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. 4
      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. 5
      (At this stage the mixture can be left in the fridge for the flavours to mix, if there is time).
    6. 6
      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. 7
      Keep warm, but serve with the tomato salad as accompaniment.
    8. 8
      Ideal as a side dish with meat and vegetables.

    Ratings & Reviews:

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    Nutritional Facts for Fried Ricotta Patties With Tomato Salad

    Serving Size: 1 (874 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 201.6
     
    Calories from Fat 123
    61%
    Total Fat 13.7 g
    21%
    Saturated Fat 7.3 g
    36%
    Cholesterol 71.8 mg
    23%
    Sodium 504.2 mg
    21%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.7 g
    6%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    seasoning salt

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