During Spring in Queensland we no longer yearn for hearty casseroles but it is still a bit early for summery salads. These Donna Hay inspired creamy lemony Ricotta Fritters match perfectly with the warm crunch from the Brussels Sprouts topped with pine nuts and optional avocado. A final zing of fresh lemon juice adds that kick of citrus freshness to 'spring' your tastebuds to life. The fritters can be prepared ahead of time - ready for a quick cook and partnered with a salad laden with green goodness.
Ricotta Fritters (see below for Warm Salad)
Preparation 10 minutes
Cooking 8 – 10 minutes
Serves 4
Ingredients
500 gram firm Ricotta (purchase from deli/supermarket deli) Fresh, not the tub style from chiller section
3 tablespoons grated Parmesan cheese OR
Grana Padano (NO need for best quality)
¼ cup Self Raising Flour – sifted over the
cheese
1 egg – lightly beaten
A little Sea Salt and good amount Freshly
cracked black pepper
Option: if you like a little heat add some
ground white pepper
Splash Olive Oil
To serve :
Wedges of Lemon
OPTIONS: depending on what flavours
you fancy. Add any of:
small tin of drained and rinsed corn kernels
handful baby green peas -thawed if using frozen. Or precooked if using fresh.
couple of very finely sliced green
shallots
stalk of fresh celery – very finely diced
couple of stalks of either parsley or
mint or dill – finely shredded or thyme leaves etc etc
Method
I find using plastic food gloves the quickest
easiest way to prepare these fritters.
In a large bowl break up the ricotta cheese
into crumbly texture and mix through the Parmesan, flour, salt, pepper, egg and
– if using – add the optional ingredients
Form the mixture into patty size
portions, about 1 ½ cm thick OR divide into Heaped tablespoon segments
HINT:
At this stage
You could save onto a baking paper lined
tray, cover with plastic wrap and refrigerate for half an hour before required
to cook OR cook immediately
To cook
Heat a little Olive Oil to slick a wide
frying pan or griddle. Have on medium
heat or they will burn.
Lower the fritters into the pan, flatten
slightly and cook
For 1 ½ cm fritters approx. 2 min on each
side
For smaller tablespoon size – approx. 1
minute per side.
If needed, drizzle with a little Olive Oil
before turning.
Serve immediately with wedges of lemon and
either salad or my Warm Salad (see below)
Warm Brussels Sprouts and Kale Salad
This should
be enough for 4 as a side to the Ricotta Fritters - add more if you like
Preparation: 5- 10 minutes
Cooking: 10 minutes
Ingredients
Pine nuts – handful - toasted
Splash Olive Oil and a splash of Avocado Oil
1 onion – very finely diced
1 Bacon rasher – very finely diced OR a little Pancetta diced
½
- 1 red chilli – finely
diced (depending on your preference –
leave out or add more)
300 -
400 gram small Brussels Sprouts – trimmed and quartered
2 handfuls green beans – topped, tailed and
cut into 1 cm slices
150 – 200 gram Baby Spinach Leaves
150 gram Baby Kale leaves
Splash of lemon juice and Zest from 1 lemon - reserve the lemon and serve remaining wedges on the side
Salt and Pepper to taste
OPTIONS:
some finely diced cooked beetroot and ½
avocado sliced
Method
Use a large wide frypan
First – dry toast the pine nuts. Watch –
don’t burn. Remove from pan.
Add a little oil and soften the onions.
Stir through the bacon and chilli
Add the Brussels sprouts and soften.
Stir through the sliced beans.
Season with a little salt and good amount
of pepper
Cook then when they still retain a slight crunch
remove from heat.
Toss through the spinach and kale leaves to
wilt. May need to put on heat til just wilted.
Squeeze a tiny amount of lemon juice
through and sprinkle over the lemon zest.
If using: top with the optional beetroot or
avocado.
Sprinkle the pine nuts over just before
serving.
Serve immediately with an additional wedge
of lemon
Enjoy!
Colleen
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