Spinach, Ricotta & Herb Fritters served with Red Onion Salsa

Spinach, Ricotta & Herb Fritters served with Red Onion Salsa


  • 1 pkt Rainbow Fresh Baby Spinach, roughly chopped
  • 250 grams ricotta cheese
  • 1 egg, beaten
  • 1/2 cup self-raising flour, sifted
  • 1/2 cup milk
  • 2 spring onions, sliced
  • 1 pkt Coriander Leaves chopped
  • Salt and pepper
  • 1/2 teaspoon nutmeg
  • Plain yoghurt for serving



Finely chop 1 red onion, 2 large fresh vine-ripened tomatoes, 1 Lebanese cucumber and 4 fresh coriander leaves. Add the juice and rind of a lime. season well with pepper and a little salt.

Mix the ricotta until smooth, stir in the egg and the flour. Add the milk to make a smooth batter. (Add more milk if necessary). Fold in the fresh spinach, coriander and spring onions. Season generously with pepper and salt and nutmeg.

Heat a little oil in a pan over medium heat. add heaped teaspoons of the mixture to the pan and fry for 3-4 minutes on each side, until golden brown and firmly set.

Drain the fritters on paper towels and top with a dollop of yoghurt and a teaspoon of salsa.

Great healthy bite size snacks for kids.

Grated carrot could be included in the batter mix.

The flavour of nutmeg marries well with ricotta & spinach.




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