Spinach and Ricotta Patties
Total Time: 25 min
Cooking: 15 min
Prep: 10 min
Yield: 4 servings
Level: Easy
Ingredients:
Direction:
Cooking: 15 min
Prep: 10 min
Yield: 4 servings
Level: Easy
Ingredients:
- 1 Ib (450 g) fresh spinach
- 9 oz (250 g) Ricotta cheese
- 1 egg beaten
- 1 tsp fennel seeds, lightly crushed
- 1 3/4 oz (50 g) Parmesan cheese
- 1 oz (25 g) all-purpose flour, mixed with 1 tsp dried thyme
- 5 tbs (75 g) butter
- 1 garlic clove, crushed
- 1/2 tsp pepper
- 1/2 tsp salt
Direction:
- To make a filling, cut off the thick stems of the spinach and discard.
- Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Put the spinach in a salad spinner to remove any excess moisture.
- Place in a pan, cover and cook 4-5 minutes until wilted.
- Place the spinach in a colander and leave to drain and cool.
- Mash the ricotta and beat in the egg and the fennel seeds.
- Season with salt and pepper.
- Stir in the Parmesan cheese.
- Squeeze as much excess water as possible from the spinach and finely chop the leaves. Stir into the the cheese mixture.
- Taking about 1 tablespoon of the spinach and cheese mixture, shape it into a ball and flatten slightly to form a patty.
- Gently roll on the seasoned flour. Continue this process until all of the mixture has been used up.
- Half fill a large frying pan with water and bring to the boil.
- Carefully add the patties and cook for about 3-4 minutes or until they rise to the surface. Remove with a perforated spoon.
- Melt the butter in a pan. Add garlic and cook about 2-3 minutes. Pour the garlic butter over patties.
- Season with freshly ground pepper and serve at once.