Ricotta fritters with tomato sauce & courgette salad

Ricotta fritters with tomato sauce & courgette salad

Serves 4

  • For the sauce

  • 25 g dried porcini mushrooms

  • 4 anchovy fillets , optional

  • 1 dried red chilli

  • 2 cloves of garlic

  • 700g passata

  • 8 black olives (stone in)

  • ½ a bunch of fresh basil

  • For the fritters

  • 1 large free-range egg

  • 400 g ricotta cheese

  • 1 whole nutmeg, for grating

  • 1 lemon

  • 40 g Parmesan cheese

  • 1 heaped tablespoon plain flour

  • olive oil

  • balsamic vinegar

  • For the salad

  • 400 g firm green or yellow baby courgettes

  • 1 tablespoon extra virgin olive oil

  • 1 fresh red chilli

  • ½ a bunch of fresh mint

  • 1 lemon

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)



START COOKING

Put the porcini into a mug and cover with boiling water • Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together • Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden



Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher • Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil • Squash and add the olives, discarding the stones • Pick and reserve a few basil leaves, then chop the rest and add to the sauce



Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil • Finely chop and add the chilli and the top leafy half of the mint, then toss together • Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges

Nutritional Information

Ricotta fritters with tomato sauce & courgette salad

A proper, wholesome meal in minutes

More Quick fixes recipes >
0 foodies cooked this
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce
Serves 4
15m
Not too tricky
Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)

START COOKING
Put the porcini into a mug and cover with boiling water • Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together • Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden

Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher • Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil • Squash and add the olives, discarding the stones • Pick and reserve a few basil leaves, then chop the rest and add to the sauce

Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil • Finely chop and add the chilli and the top leafy half of the mint, then toss together • Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges

Nutritional Information Amount per serving:
  • Calories 408 20%
  • Carbs 15.8g 7%
  • Sugar 10g 11%
  • Fat 27.7g 40%
  • Saturates 11.2g 56%
  • Protein 21.8g 48%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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