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Vego? Love cheese? Love delicious tasting things? Then you must try these ricotta cakes! And by cakes I don’t mean the sweet baked goods sent from above. This is something a little different for you to try for a mid week dinner! Think soft ricotta cheese, with a hint of roasted pumpkin, basil and coated in a crispy crumb..... woah, drooling.
These are very delicious and leftovers make for the perfect lunch! Give them a try!
Ingredients
600g firm ricotta
2 eggs
1 cup roasted pumpkin, diced
3/4 C wholemeal breadcrumbs plus 3/4 C for crumbing
2 tbsp of chopped basil (I use semi dried in the packet)
1 tsp Garlic powder
The zest and juice of 1 Lemon
Pinch of salt and pepper
Method
Combine all ingredients in a large bowl and stir well to combine.
Place the breadcrumbs on a large plate. Use two spoons to scoop up a tablespoon of the mixture and gently scoop it between both spoons until it forms a nice ball (Don’t use your hands for this!). Place it onto the breadcrumbs, sprinkle some crumbs over the top, flatten it a little with your hand and then roll in some extra breadcrumbs. Continue with the rest of the mixture. (My biggest tip here is to try and cover the ricotta cake with the crumbs before trying to handle it, that’s when it can get messy!)
To cook, heat a large frying pan on medium heat and add a splash of olive oil. Fry until golden brown on each side and then place in the oven on 180 for 10 minutes.
Serve your ricotta cakes with a wedge of lemon, some salad or some steamed veggies and BOOM, dinner is served.
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