Ricotta cakes with spinach, tomato and basil salad

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

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.