A delicious breakfast or maybe even a dessert. Try these soft pan fried ricotta cakes with juicy peaches and coconut.
Prep Time: 10 mins
Cook Time: 15 mins
500 grams firm ricotta
2 peaches, cut into cubes
1/4 cup desiccated coconut
spelt flour, for rolling the cakes
In a mixing bowl using a fork mix ricotta and egg together. Add in peaches and coconut, mix until combined. Form small cakes using your hands and roll them in spelt flour on both sides.
Heat oil in a frying pan over medium heat. Cook the cakes for a few minutes on each side until golden brown. Serve warm with your fave toppings. I served these cakes with yogurt and caramelised peaches.
Per serving: 270 KCALS | 15.4G FAT | 9.7G SAT FAT | 16.3G CARBS | 7.4G SUGAR | 2.5G FIBRE | 17G PROTEIN