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Ricotta cakes with spinach, tomato and basil salad
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Serves: 2-4 (makes 8 cakes)
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
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.
Typical values per serving:
Per serving for 4
This recipe was first published in August 2017.