Jamie Oliver

Ricotta fritters with tomato sauce & courgette salad

A proper, wholesome meal in minutes

Ricotta fritters with tomato sauce & courgette salad

Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    408
    20%
  • Fat
    27.7g
    40%
  • Saturates
    11.2g
    56%
  • Protein
    21.8g
    48%
  • Carbs
    15.8g
    6%
  • Sugars
    10g
    11%

Of an adult's reference intake

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

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Ingredients

  • 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
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Method

  1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
  2. 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
  3. 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
  4. 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

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Nutrition per serving
  • Calories
    408
    20%
  • Fat
    27.7g
    40%
  • Saturates
    11.2g
    56%
  • Protein
    21.8g
    48%
  • Carbs
    15.8g
    6%
  • Sugars
    10g
    11%

Of an adult's reference intake


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