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Spinach, Ricotta & Herb Fritters served with Red Onion Salsa
Ingredients:
- 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
Method:
Salsa:
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.