Fried Ricotta Patties With Tomato Salad

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• 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
• 1/3 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)
• 1/2 lb tomato (250 g, small baby plums or cherry tomatoes)
• 1/2 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)

Recipe

• 1 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.
• 2 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).
• 3 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!).
• 4 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.
• 5 (at this stage the mixture can be left in the fridge for the flavours to mix, if there is time).
• 6 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.
• 7 keep warm, but serve with the tomato salad as accompaniment.
• 8 ideal as a side dish with meat and vegetables.