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Basil ricotta cakes with tomato, cucumber and radish salad
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Crunchy walnuts elevate these delectable ricotta cakes.
Ingredients:
  • 100g pkt walnut pieces
  • 600g low-fat ricotta
  • 1/2 bunch basil, washed, dried, leaves picked, shredded
  • 3 green shallots, trimmed, thinly sliced
  • Salt & freshly ground black pepper
  • Plain flour, to dust
  • 18.20 gm olive oil
  • 2 tomatoes, cut into 12 wedges each
  • 1 Lebanese cucumber, thinly sliced
  • 1 bunch radishes, trimmed, thinly sliced
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white wine vinegar
Instructions:
  • Preheat your oven to 180°C. Toast the walnuts on a baking tray in the preheated oven for about 5 minutes until lightly golden. Allow them to cool on a plate for 5 minutes.
  • For the tomato, cucumber & radish salad: mix tomatoes, cucumber, and radishes in a medium serving bowl. Whisk oil and vinegar in a small bowl, then drizzle over the salad. Gently toss to combine, cover, and set aside.
  • Begin by finely chopping the walnuts, then transfer them to a spacious bowl. Combine the walnuts with ricotta, basil, and green shallots. Season the mixture with salt and pepper, and thoroughly combine all ingredients.
  • Divide the ricotta mixture into 8 equal portions. Shape each portion into a round 8cm patty using wet hands. Lightly coat each side of the ricotta patties with flour and shake off any excess.
  • In a medium non-stick frying pan over medium heat, heat the oil. Cook half of the patties for 2 minutes on each side until golden. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the rest of the patties. Serve immediately with the tomato, cucumber & radish salad.

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