zoom Ricotta cakes with spinach, tomato and basil salad
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    Ricotta cakes with spinach, tomato and basil salad

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    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.  

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