250g essential Waitrose ricotta cheese
3 tbsp finely grated essential Waitrose parmigiano reggiano
4 tbsp essential Waitrose self-raising flour
1 large egg, lightly beaten • ½ lemon, zest
300g mixed tomatoes (cherry, vine or plum), halved, or chopped if large
Handful fresh basil leaves
Large handful baby spinach leaves
2 tsp balsamic vinegar
2 tbsp extra virgin olive oil
25g pine nuts, toasted
1 tbsp essential Waitrose olive oil
Waitrose
Ricotta cakes with spinach, tomato and basil salad
Ingredients
Method
1. Put the ricotta in a bowl with the parmesan, flour, egg and lemon zest. Season and mix together; set aside. Put the tomatoes in a bowl and toss together with the basil, spinach, balsamic vinegar, extra virgin olive oil and pine nuts; season.
2. Heat the olive oil in a non-stick frying pan and, cooking in batches, spoon in heaped tablespoons of the mixture to make 3 or 4 cakes, flattening them slightly. Cook over a medium-high heat for a few minutes until golden, then turn with a palette knife and cook on the other side for 1-2 minutes. Put on a warm plate, cover with foil and repeat with the remaining mixture. Serve at once with the tomato and spinach salad.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
-
Total time:
25 minutes
Serves: 2-4 (makes 8 cakes)
Nutritional Info
Typical values per serving:
| Energy |
1,622kJ 390kcals |
|---|---|
| Fat | 27.7g |
| Saturated Fat | 9.6g |
| Carbohydrate | 20.4g |
| Sugars | 14.9g |
| Protein | 14.7g |
| Salt | 0.7g |
| Fibre | 1.8g |
Per serving for 4
Average user rating Based on 2 ratings
This recipe was first published in Tue Aug 15 14:33:11 BST 2017.