Semi-dried tomato, spinach and ricotta fritters
Time to make: 30 mins
(at time of publication)
Nutrition Info.(per serve)
- 1 large bunch (about 350g)spinach, trimmed
- 1/2 cup trim milk
- 2 eggs
- 250g reduced-fat ricotta cheese
- 1 cup self-raising flour
- 1/2 cup chopped semi-dried tomatoes
- 1/3 cup kalamata olives, chopped
- 1/4 cup chopped fresh basil
- oil spray
- 4 tomatoes, roasted, to serve
- 4 cups baby spinach, to serve
Total fat 15g
Saturated fat 5g
Dietary fibre 7g
1 Place spinach in a large heatproof bowl. Just cover with boiling water and set aside for 30 seconds. Plunge into a bowl of cold water. Drain well, squeeze out excess water and finely chop.
2 In a large bowl whisk milk, eggs and ricotta together. Gradually add flour and whisk until smooth. Stir in spinach, semi-dried tomatoes, olives and basil.
3 Spray a large frying pan with oil and place over a medium-high heat. Spoon 1/4 cup mixture per fritter into pan, 3 fritters at a time. Cook for 3 minutes each side until golden and cooked through. Continue with the remaining batter to make 12 fritters, spraying pan with more oil, if necessary. Serve with tomatoes and spinach with your preferred low-fat dressing.
Make it gluten free: Use rice flour instead of standard flour.
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