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Ricotta Fritters with Tomato Sauce and Zucchini Salad – Jamie Oliver 15 Minute Meals



Fritters, savoury pancakes, dumplings and gnocchi. All good vegetarian options involving egg and cheese and/or flour and a hero ingredient or sauce.

This recipe is for ricotta fritters, with a lovely tomato sauce and a tangy zucchini salad. It’s from Jamie’s 15 Minute Meals, and it’s light and flavourful and healthy! Super easy too!

The lemon zest and the nutmeg in the fritters give them a slightly exotic flavour.

Ingredients

For the sauce

25g dried porcini mushrooms*

4 anchovy fillets

1 dried red chilli 

2 cloves of garlic

700g tomato passata

8 black olives

Half a bunch of fresh basil

For the fritters

1 large free-range egg

400g ricotta cheese

1/4 whole nutmeg, for grating

Zest of a lemon

40g Parmesan cheese

1 heaped tablespoon plain flour

Olive oil 

Balsamic vinegar

For the salad

400g zucchini (courgettes)

1 tablespoon extra virgin olive oil

1 fresh red chilli

Half a bunch of fresh mint

Juice of a lemon

Method

Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into a frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies and 1 tablespoon of olive oil into a heavy based casserole, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil. Squash and add the olives. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the zucchini in a food processor and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.  Finely chop and add the chilli and the top leafy half of the mint, then toss together. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

* I omitted the porcini mushrooms as I don’t particularly like them. I thought the sauce was fine without them!

 

 

Gordon Ramsay’s Halloumi, Zucchini and Herb Cakes

IMG_3905These interesting halloumi and vegetable cakes are delicious and a nice vegetarian option to make for a simple lunch or supper.

The recipe is based on Gordon Ramsay’s recipe from his app:

Gordon Ramsay Cook with Me: https://itunes.apple.com/au/app/gordon-ramsay-cook-with-me/id394892688?mt=8

I used 250g of halloumi rather than the 500g in the recipe for a more “vegetable” cake.

Ingredients

2 medium carrots, peeled and grated

1 zucchini (courgette), grated

250g halloumi cheese, grated

2 spring onions, finely chopped

1 tbsp chopped coriander

1 tbsp chopped mint

2 free-range eggs lightly beaten

2–4 tbsp breadcrumbs

Olive oil, for frying

Sea salt and freshly ground black pepper

Method

Put the grated carrots and zucchini (courgettes) in a colander and sprinkle with a large pinch of salt to draw out the moisture.

Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.

Put the haloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tbsp of the breadcrumbs. The mixture should be firm enough to form into patties, if it’s not, add some more breadcrumbs. the moisture content from the vegetables can be variable.

Shape the mixture into 6-8 large cakes or smaller of you prefer. To help shape the haloumi cakes place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least half an hour to firm up.

Heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the haloumi cakes until dark golden and crisp on either side.

Serve with some coriander to garnish and a dash of sweet chili sauce.IMG_3922

 

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