Basil Ricotta Cakes With Tomato, Cucumber & Radish Salad |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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From Australian Good Taste magazine. This looks like a good idea for a really light & lovely Sunday lunch with friends. Ingredients:
100 g walnut pieces |
600 g low-fat ricotta |
1/2 bunch basil, washed, dried, leaves picked & shredded |
3 green onions, trimmed, thinly sliced (shallots) |
salt & freshly ground black pepper |
plain flour, to dust |
1 tablespoon olive oil |
2 tomatoes, cut into 12 wedges each |
1 lebanese cucumber, thinly sliced |
1 bunch radish, trimmed, thinly sliced |
1 tablespoon extra virgin olive oil |
1 tablespoon white wine vinegar |
Directions:
1. Preheat oven to 180°C Spread the walnuts on a baking tray and bake in preheated oven for 5 minutes or until lightly toasted.
2. Transfer to a plate and set aside for 5 minutes to cool.
3. Meanwhile, to make the salad: combine the tomatoes, cucumber and radishes in a medium serving bowl.
4. Combine the oil and vinegar in a small bowl & drizzle over the salad and toss to combine, then cover and set aside.
5. Finely chop the walnuts and place in a large bowl. Add the ricotta, basil and green shallots, season with salt and pepper, and mix well.
6. Divide the ricotta mixture evenly into 8 portions and use wetted hands to shape each portion into round 8cm patties, then dust each side of the ricotta patties lightly with flour and shake off any excess.
7. Heat the oil in a medium non-stick frying pan over medium heat.
8. Add half the patties, and cook for 2 minutes each side or until golden. Transfer to a plate, cover loosely with foil to keep warm. Repeat with the remaining patties. Serve immediately with the tomato, cucumber & radish salad.
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