Spinach and Ricotta Patties

Spinach and Ricotta Patties

Another vegetarian must!

Large bunch of spinach, finely chopped

250 grams ricotta cheese

150 grams parmesan cheese

2 cloves of garlic, crushed

1 large onion finely diced

1 stick of celery finely diced

1 large zucchini, grated

1½ cups of cooked, cooled jasmine rice

Bunch of basil

2 eggs, beaten

Salt and pepper to taste

Flour or Breadcrumbs for coating

Olive oil for baking

Pre-heat oven to 200°C

Sauté the onion, garlic and celery in a little olive oil, then add the spinach and zucchini.  Cook through until the spinach has halved in volume, remove from the heat.  Transfer to a large mixing bowl and add basil, rice, eggs, ricotta, parmesan and salt and pepper.  Mix well ensuring even distribution of ingredients.  Mix should be fairly solid and able to be formed into egg-sized balls.

Take balls of the mixture and pat flat in your hand, then dust with flour or breadcrumbs. Drizzle patties with olive oil and bake in a moderately hot oven until golden brown.  Fantastic hot or cold and makes super picnic or lunchbox food.

Note – This mixture can be cooked as balls, however these tend to be a bit squishy in the middle and less appetising – unless you want to deep fry them...