Recipe by Zurie
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!
- 1 lb ricotta cheese (450 g)
- 3 tablespoons parmesan cheese, grated (45 ml)
- 3 tablespoons flour (45 ml, I 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)
- 1 tablespoon olive oil (or use any nut oil)
- 2 teaspoons lemon juice (a good squeeze of lemon)
Directions See How It's Made
- 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.
- 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).
- 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!).
- 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.
- (At this stage the mixture can be left in the fridge for the flavours to mix, if there is time).
- 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.
- Keep warm, but serve with the tomato salad as accompaniment.
- Ideal as a side dish with meat and vegetables.