Fried Ricotta Patties With Tomato Salad

READY IN: 21mins


  • Ricotta Patties
  • 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
  • 13
    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)
  • Tomato Salad
  • 12
    lb tomatoes (250 g, small baby plums or cherry tomatoes)
  • 12
    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)


  • 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.